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The classic German chocolate
layer cake with coconut pecan filling and frosting.
German
Chocolate Cake
- Cake:
- 1 (4-ounce) package sweet
baking chocolate
- 1/2 cup boiling
water
- 2 1/2 cups all-purpose
flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter
- 2 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 large egg whites, stiffly
beaten
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- Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- For Cake: Preheat oven
to 350°F (175°C). Line bottoms of three 8 or
9-inch round cake pans
with cooking parchment or waxed paper. Set aside.
- Pour boiling water over
chocolate, stirring until chocolate is melted. Cool.
- In medium bowl, combine
flour, salt and baking soda; set aside.
- With an electric mixer,
cream butter and sugar until light and fluffy; add egg yolks one at a time, beating
well after each. On low speed, beat in melted chocolate and vanilla. Add the flour mixture alternately with buttermilk
to chocolate mixture beating
after each addition until batter is smooth.
- Fold stiffly beaten egg
whites into cake batter.
- Pour into prepared cake
pans and bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean.
Transfer to rack and cool
10 minutes before removing from pans. Cool completely.
- Fill layers and frost
top only with Coconut Pecan Frosting.
- For Coconut Pecan Frosting:
Beat together milk and egg yolks in medium saucepan. Stir in
sugar, butter and vanilla.
Cook and stir over medium heat until mixture thickens,
about 12 minutes.
- Remove from heat and add
coconut and pecans. Beat until
frosting is of spreading consistency.
Makes 12 servings.
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