Recipe

German Chocolate Cake Recipe

Add Step-by-Step Photos	Lorilyn / All my dishes 2 years, 8 months ago This is from the Magnolia Bakery cookbook. It's a light cake with rich gooey frosting. Prep:30m Cook:180m Servings:16	Lorilyn
	chocolate cake sweet

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Ingredients

4 oz Baker’s German’s Sweet Chocolate, broken into squares

1/2 cup water

2 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

4 large eggs, separated, at room temperature

1 cup butter, softened

2 cups sugar

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cans evaporated milk

6 egg yolks

2 cups sugar

1 cup butter, cut into small pieces

2 teaspoons vanilla extract

4 cups sweetened, shredded coconut

2 cups coarsely chopped pecans

Directions

Preheat oven to 350.

Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper.

In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.

Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.

In a small bowl, lightly beat the egg yolks, about 1 minute.

In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.

Add the egg yolks, beating until well combined.

Add the chocolate mixture and the vanilla extract.

Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.

In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.

Divide batter among the prepared pans.

Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.

Let cake cool in pans for 10 minutes.

Remove from pans and cool completely on wire rack.

In a large saucepan, beat together the evaporated milk and the egg yolks.