Sunday, January 23, 2011

German Chocolate Cake

This is the best version of this cake that I've found. It's simply delicious.

German Chocolate Cake:

4 eggs, separated
1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Directions: Let eggs stand at room temperature for 30 minutes. Line a greased 13-in. x 9-in. baking pan with waxed paper. Grease and flour the paper; set aside.

In a microwave, melt chocolate and water; stir until smooth. Cool. In a large 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 bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter.

Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper.

For frosting, in a small saucepan, heat the milk, sugar, egg yolks, and butter over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides. Yield: 12-15 servings. Print Friendly and PDF Pin It

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