Friday, August 24, 2012

German Chocolate Cake

I have had this recipe too for ages. As I make cakes for people, this is always an ordered favorite. You can bake this in 3 ckae pans or in a 9x13 cake, if you need to transport it. Much easier and user friendly.

1 - 4 oz. pkg. German's sweet chocolate
1/2 cup boiling water
1 cup butter(I use 1/2 cup butter and 1/2 cup butter flavor Crisco, at high altitude)
2 cups sugar(I use 1 3/4 cups sugar at high altitude)
4 Egg yolks
1 tsp. vanilla
2 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 Egg whites stiffly beaten

Cocnut Pecan Frosting:
3/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 tsp. vanilla
3 Egg Yolks, beaten
1 1/2 cups coconut
1 cup pecans, toasted and chopped

Melt the chocolate in the boiling water and let cool. Cream butter and sugar, add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with salt and soda. Add to chocolate mixture alternating with buttermilk. Beat until smooth. Fold in beaten egg whites. Pour into 3 round cake pans that have been sprayed, parchment rounds put in and then sprayed again. Bake at 350 degrees for 30-35 minutes. Cool in pans on wire racks for 10 minutes, then invert onto racks and cool completely and frost with Coconut-Pecan Frosting.

Frosting: Combine milk, sugars, butter, and vanilla in saucepan. Bring to a full boil, stirring constantly. Remove form heat. Mixture may appear curdled. Quicl;y stir small amount of hot mixture into beaten egg yolks. Stir this back into saucepan with rest of hot mixture. Return to a boil, stirring constantly. Remove form heat. Add coconut and pecans. Cool, beating occasionally. Ice cake layers when cool.

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