The classic German chocolate layer cakewith coconut pecan filling and frosting.
Recipe: German ChocolateCake
Cake:1 (4-ounce) package sweet baking chocolate1/2 cup boiling water2 1/2 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1 cup butter2 cups granulated sugar4 large egg yolks1 teaspoon vanilla extract1 cup buttermilk4 large egg whites, stiffly beatenCoconut Pecan Frosting:1 cup evaporated milk1 cup granulated sugar3 large egg yolks1/2 cup butter1 teaspoon vanilla extract1 1/3 cups flaked coconut1 cup chopped pecans
For Cake: Preheat oven to 350°F (175°C).Line bottoms of three 8 or 9-inch round cakepans with cooking parchment or waxed paper. Set aside.
Pour boiling water over chocolate, stirringuntil chocolate is melted. Cool.
In medium bowl, combine flour, salt andbaking soda; set aside.
With an electric mixer, cream butter andsugar until light and fluffy; add eggyolks one at a time, beating well after each. On low speed, beatin melted chocolate and vanilla.Add the flour mixture alternately with buttermilkto chocolate mixture beating aftereach addition until batter is smooth.
Fold stiffly beaten egg whitesinto cake batter.
Pour into prepared cake pans and bakefor 35 to 40 minutes, or until a woodenpick inserted in center comes out clean. Transfer to rack andcool 10 minutes before removing from pans.Cool completely.
Fill layers and frost top only with CoconutPecan Frosting.
For Coconut Pecan Frosting: Beat togethermilk and egg yolks in medium saucepan. Stir in sugar, butterand vanilla. Cook and stir over medium heatuntil mixture thickens, about 12 minutes.
Remove from heat and add coconut and pecans.Beat until frosting is of spreadingconsistency.
Makes 12 servings.
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