German Chocolate Cake
Servings 12 slices
Ingredients
- 4 oz German sweet chocolate chopped
- 1/2 cup water
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs separated
- 1 tsp vanillla
- 2 1/2 cups cake flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
FROSTING:
- 1 1/2 cups sugar
- 1 1/2 cups evaporated milk
- 3/4 cup butter
- 5 large egg yolks beaten
- 2 cups shredded coconut sweetened
- 1 1/2 cups pecans chopped
- 1 1/2 tsp vanilla
ICING:
- 1 tsp shortening
- 2 oz semisweet chocolate
Instructions
- Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
- Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
- In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Notes
German Chocolate Cake
My husband loves this German chocolate cake from scratch. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio
