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German Chocolate Cake recipe

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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  • Comments

    1 Comment


    Make this classic BAKER S GERMAN S chocolate cake recipe for your next special occasion—and see for yourself what all the fuss about German chocolate cake is about! English how should that be setup?

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