Saturday, July 3, 2010

German Chocolate Cake

Posted by Donna:

My husband's favorite cake is this cake. The recipe can be found on the inside packaging of a German Chocolate bar. I have more trouble locating this recipe when I get ready to make it---it's always hidden away in all my "mess." I decided to go ahead and post this recipe for this reason. Maybe some of you need it to be more accessible as I do. This will save me from going crazy trying to find it.

German Chocolate Cake

1 pkg. Baker's German's Sweet Chocolate

1/2 cup water

2 cups flour

1 tsp. baking soda

1 cup softened butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

1 cup buttermilk

Microwave chocolate and water in a large microwavable bowl on high for 1 1/2 to 2 minutes or until the chocolate is almost melted, stirring after each minute. Stir until the chocolate is completely melted.

Mix the flour and baking soda--then set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg y0lks, one at a time, beating well after each addition. Stir in the melted chocolate mixture and vanilla. Add the flour mixture alternately with the buttermilk, beating until well blended after each addition.

Beat the egg whiltes in another large bowl with an electirc mixer on hight speed unitl stiff peaks form. Gently fold into the batter. Pour the batter into a greased and floured 9 x 13 pan.

Bake at 350 degrees for about 30 minutes--or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely before frosting it.

The cake can also be made in three round cake pans. If so, line the bottoms of the pans with wax paper, and grease the sides of the pans. Once baked, run a spatula between the cakes and the sides of the pans. Cool about 15 minutes--then remove the cake layers from the pans. Remove the wax paper. Cool completely on wire racks. Spread the frosting between the layers and onto the top of the cake.

Coconut-Pecan Filling and Frosting

1 -1/2 cups granulated sugar

3/4 cup butter or margarine

4 egg yolks, slightly beaten

1 -1/2 tsp. vanilla

About 2 cups coconut

1 cup chopped pecans

Mix the milk, sugar, butter, egg yolks and vanilla in a large sauce pan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constanly. Remove from heat.

Add the coconut and pecans and mix well. Spread on the cooled cake. If making the cake in three layers, first cool the frosting to room temperature or of desired spreading consistency.

This cake takes quite a while to make---but it is certainly worth the effort!!!! There's nothing better than a moist German Chocolate Cake.
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