German Sweet Chocolate Cake
Light & Tasty
- try a FREE ISSUE today!
—Patricia Peebles, Springfield, Missouri
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 50 min. Bake: 30 min. + cooling
Ingredients:
- 1 package (4 ounces) German sweet chocolate, chopped
- 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
- 1-1/3 cups evaporated milk, divided
- 3 egg yolks, beaten
- 1/2 cup butter, cubed
- 1-1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Directions:
Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the 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. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper.
For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally.
Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature.
Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers. Yield: 16 servings.