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German Sweet Chocolate Cake cont.
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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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |