German Chocolate Birthday Cake
Taste of Home
This moist, flavorful cake was the traditional birthday cake at our house when I was growing up. Everyone requested it. I especially like the sweet coconut-pecan frosting. —Lisa Andis, Morristown, Indiana
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
- 4 eggs, separated
- 1 package (4 ounces) German sweet chocolate
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- COCONUT-PECAN FROSTING
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- 1/2 cup butter
- 1-1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Directions:
Let eggs stand at room temperature for 30 minutes. Line a greased 13-in. x 9-in. x 2-in. baking pan with waxed paper. Grease and flour the paper; set aside.
In a saucepan, melt chocolate in water over low heat; cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small mixing bowl and with clean beaters, beat egg whites until stiff peaks form; fold into batter.
Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper.
For frosting, combine the milk, sugar, egg yolks, butter and vanilla in a large saucepan; cook and stir over medium heat until thickened. Remove from the heat; stir in coconut, pecans and vanilla. Beat until frosting is cool and achieves spreading consistency. Place cake on a serving platter; spread frosting over top and sides. Yield: 12-15 servings.