German Chocolate Cake with Coconut-Pecan Frosting
Source of Recipe
Marla
List of Ingredients
Cake:
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4 oz. Sweet Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Coconut-Pecan Frosting
1 cup evaporated milk
1 cup sugar
2 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp vanilla
1 1/3 cup shredded coconut (desiccated)
1 cup chopped pecans
Recipe
Preheat oven to 350F. Butter and flour 3 9" round cake pans. Line the bottoms of the pans w/ buttered parchment
or waxed paper, or foil (shiny side up). Melt chocolate over boiling water. Let cool. In a mixing bowl, cream butter
and sugar until fluffy. Add yolks, 1 at a time, beating well after each addition.
Blend in vanilla and melted chocolate. Mix flour with soda and salt, then add alternately with buttermilk to
chocolate mixture, beating well after each addition until smooth. In a separate bowl beat egg whites until they
form soft peaks. Fold them into batter. Pour batter into the three pans. Bake for 30-35 minutes or until a tester
comes out clean.
FOR THE FROSTING
In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until
thickened, about 12 minutes. Stir in the coconut and pecans. Cool until thick enough to spread, beating
occasionally.
Frost only the tops of the layers with this frosting. Put on enough so that a little squishes out the sides. I
decorated the top with some whole pecan halves.
Cool in the pans for 5 minutes then turn out onto a rack to cool. When cool carefully peel off paper.
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