German Chocolate Cake

By marxpatricia

Ingredients

• 3 eggs
• 2/3 cups butter, softened
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 4-ounce package sweet baking chocolate
• 1 cup sugar
• 1 teaspoon vanilla
• 3/4 cup buttermilk or sour milk
• 1 recipe Coconut-Pecan Frosting

Details

Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

1. Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperture for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.

2. In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.

4. Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.
Bake in a 360 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until wooden toothpick comes out clean. Cool cakes on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers.

Coconut-Pecan Frosting
In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.