Wednesday, August 14, 2013

Homemade German Chocolate Cake

One of my boyfriend's favorite desserts is German Chocolate Cake. I've baked him one each year for his birthday and I make it a few times each year in between. It's a bit of a labor-intensive cake, but any hassle is so worth it when I get to see him eat that first bite. Ok, enough of the lovey-dovey cheesiness... But really, this is my go-to recipe for German Chocolate Cake. It's the best!
Cake Ingredients:
1/2 cup boiling water
1 bar (4 oz) sweet cooking chocolate
2 cups of sugar
1 cup of butter or margarine, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Heat oven to 350. Grease three 8 or 9” round pans. Spray the bottom and sides of pans with cooking spray. I usually cut parchment paper to line the inside of the pans, and then spray with cooking spray for incredibly easy removal.
In a small bowl, pour the boiling water over the chocolate, stir until chocolate is melted. Let it cool. To speed up this process, chop the chocolate prior to adding the water.
Mix the sugar and butter in a medium bowl until light and fluffy. Beat in the egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix flour, baking soda, and salt. Add alternately with buttermilk, beating after each addition until batter is smooth.
Fold in the egg whites- be gentle!
Divide the batter between the three pans and bake for 30-40 minutes, depending on the size of your pan. When a toothpick inserted into the center of the pan comes out clean, the cake is done. Let the cakes cool for about 10 minutes before removing them from the pans.
While the cakes are cooling, make the frosting.
Coconut -Pecan Frosting Ingredients:
3 egg yolks
1 cup of evaporated milk
1 cup sugar
1/2 cup margarine or butter
1 teaspoon vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans
Beat egg yolks and milk in 2-quart saucepan. Stir in sugar, margarine and vanilla. Cook over medium heat for about 12 minutes, stirring occasionally, until thick. Stir consistently, so that you don’t have scrambled eggs! Stir in the coconut and pecans. Beat until frosting is of spreading consistency.

1 comment:

  1. Maria over at was kind enough to leave me a sweet comment and when I tried to reply, I hit delete. Whoops!


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