German Chocolate Cake

German Chocolate Cake
GCC is for my – the all time favorite.  It is what I ask for in a birthday cake.  It reminds me of being a kid, this is one of the few cakes my mom could pull off.  I could eat the icing all by itself, but it’s the whole process here for me.  It’s wonderful.

German Chocolate Cake

Yield:

prep time:

cook time:

total time:


Ingredients

  • Cake Ingredients:
     

  • 1 pkg. (4 oz. BAKER'S GERMAN'S Sweet Chocolate)
  • 1/2 cup water
  • 4 eggs (separated)
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk
     

Coconut Pecan Icing Ingredients:
 

  • 4 egg yolks
  • 1 can (12 oz. evaporated milk)
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups sugar
  • 3/4 cup butter or margarine
  • 1 pkg. sweetened Coconut (2-2/3 cups))
  • 1-1/2 cups chopped Pecans

Instructions

  1. Heat oven to 350°F.
  2. Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
  3. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  4. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  5. Add egg whites; stir gently until well blended. Pour into prepared pans. Bake for 30 minutes or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.
  6. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
     

Icing Directions:
 

  1. Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
  2. Add coconut and nuts; mix well. Cool to desired spreading consistency

0 comments