German Chocolate Cake
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Many folks in our area of Ohio are of German descent, so this recipe is especially appropriate for our region. This cake is my husband's favorite!
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 30 min. + cooling
Ingredients:
- 1 package (4 ounces) German sweet chocolate
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- FROSTING:
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 egg yolks, beaten
- 1-1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- ICING:
- 1/2 teaspoon shortening
- 1 square (1 ounce) semisweet chocolate
Directions:
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.
In a large mixing 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 the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake at 350° for 30 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the 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. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake. Yield: 12 servings.