Are you a German chocolate cake buff? I know that I certainly am and this cake is just what the doctor ordered. Layer after layer of sweet German chocolate frosting and moist cake. It’s seriously heaven on a plate. I plan to make this cake for my next family get-together. Some might associate this yummy cake with Christmastime but I enjoy making it all year round, especially for my church’s annual bake sale. Yum!
Such a delicious recipe! The results are amazing.
Ingredients
4 oz Baker’s German’s sweet chocolate, broken into squares
1/2 cup water
2 cups Gold Medal all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon Morton salt
4 large eggs, separated, at room temperature
1 cup butter, softened
2 cups Domino 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
Instructions
Preheat oven to 350.
Grease and flour 3 9×2 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.
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Quick Tip: I love eating this cake with ice cream!