Tuesday, March 28, 2017

german chocolate cake



  • 1 package (4 ounces) Baker’s German’s Sweet Chocolate
  • 1/2 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 1 cup buttermilk


How to Make It

  • Line the bottoms of 3 9-inch round pans with parchment or waxed paper. Grease the sides.
  • In a microwave-safe bowl, nuke the chocolate and water until it melts, 1 to 2 minutes. Stir after 1 minute; it’ll probably be melted already.
  • In a medium bowl, stir together the flour, baking soda, and salt.
  • In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Pout in melted chocolate mixture and vanilla and mix well. Add half the flour mixture and mix well, then half the buttermilk, blending that in as well. Repeat with the rest of the flour and buttermilk.
  • Beat egg whites until stiff peaks form. Fold into the batter. Pour into the three prepared pans.
  • Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 15 minutes, then remove layers from pans and let them cool completely on the wire racks. You’ll probably have to run a knife or spatual around the sides of the pans to get them to remove cleanly, but it works.
  • Spread the coconut-pecan frosting on each layer, for three total layers of frosting. Don’t frost the sides.
  • the coconut-pecan frosting:
  • 4 egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 teaspoons vanilla
  • 1-1/2 cups sugar
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 7 ounces flaked sweetened coconut (about 2-2/3 cups)
  • 1-1/2 cups pecans
  • Spread the pecans in a large skillet. Toast over medium-low heat about five minutes, shaking often. They’re done when they’re warm and you begin to smell pecans. Remove immediately from heat. Let cool, and chop into small pieces.
  • Beat the egg yolks, milk and vanilla in large saucepan with wire whisk until well blended.
  • Add sugar and butter; cook on medium heat for 12 minutes or until thickened, stirring constantly. The original directions say to look for a “golden brown” color but it won’t be golden brown; it’ll be more of a dark french vanilla color. Remove from heat.
  • Add coconut and chopped pecans; mix well. Cool to room temperature, or until it seems thick enough to spread. I spread it when it was still quite warm, and it worked out fine.
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