German Chocolate Cake
From lorilyn 17 years agoIngredients
- 4 oz Baker’s German’s sweet chocolate, broken into squares shopping list
- 1/2 cup water shopping list
- 2 cups all purpose flour shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1/4 teaspoon salt shopping list
- 4 large eggs, separated, at room temperature shopping list
- 1 cup butter, softened shopping list
- 2 cups sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup buttermilk shopping list
- 1 1/2 cans evaporated milk shopping list
- 6 egg yolks shopping list
- 2 cups sugar shopping list
- 1 cup butter, cut into small pieces shopping list
- 2 teaspoons vanilla extract shopping list
- 4 cups sweetened, shredded coconut shopping list
- 2 cups coarsely chopped pecans shopping list
How to make it
- 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.
- Stir in the sugar, the butter , and the vanilla extract.
- Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
- Stir in the coconut and pecans.
- Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
- When cake has cooled, spread frosting between layers and over top of cake.
The Rating
Reviewed by 5 people-
I was looking for german choc. cake for tomorrow and came across this one. Sounds delicious!
bluewaterandsand in GAFFNEY loved it
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