GERMAN SWEET CHOCOLATE CAKE

GERMAN SWEET CHOCOLATE CAKE
Adapted from keyingredient.com
GERMAN SWEET CHOCOLATE CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 1

    pkg. (4 oz.) Bakers German’s Sweet Chocolate

  • 1/2

    cup water

  • 2

    cups flour

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    cup (2 sticks) margarine or BUTTER, softened

  • 2

    cups sugar

  • 4

    egg yolks

  • 1

    teaspoon vanilla

  • 1

    cup buttermilk

  • 4

    egg whites

  • COCONUT-PECAN FILLING AND FROSTING

  • 1

    can (12 oz. ) evaporated milk

  • 1-1/2

    cups sugar

  • 3/4

    cup (1-1/2 sticks) margarine or butter

  • 4

    egg yolks, slightly beaten

  • 1

    =1/2 teaspoons vanilla

  • 1

    package (7 oz.) Bakers Angel Flake coconut (about 2-2/3 cups)

  • 1-1/2

    cups chopped pecans

Directions

Heat oven to 350. Line bottom of 3 9” round cake pans with wax paper Microwave chocolate and water in large microwavable bowl on High 1-1 ½ minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.l Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk,beating after each addition until smooth. Beat egg white in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula or knife between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread coconut-pecan frosting between layers and over top of cake. Makes 12 servings (note – my experience is much more, these (per recipe instructions) must be huge servings! COCONUT-PECAN FILLING AND FROSTING 1 can (12 oz. ) evaporated milk 1-1/2 cups sugar ¾ cup (1-1/2 sticks) margarine or butter 4 egg yolks, slightly beaten 1=1/2 teaspoons vanilla 1 package (7 oz.) Bakers Angel Flake coconut (about 2-2/3 cups) 1-1/2 cups chopped pecans Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

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