pecan-laced german chocolate cake

By apachefreight

Ingredients

• 4 eggs
• 3/4 cup butter
• 1-3/4 cups all-purpose flour
• 3/4 cup pecans, toasted and ground
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 2 cups sugar
• 1 -oz. pkg. sweet baking chocolate, chopped, melted and cooled
• 1 cup strong coffee or water
• 1 recipe Coconut-Pecan Frosting

Preparation

Step 1

1. Separate eggs. Let eggs and butter stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of three 9-inch round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside.

2. In large bowl beat egg whites until stiff peaks form; set aside. In medium bowl stir together flour, pecans, baking powder, and 1/4 tsp. salt. In 4-quart bowl beat butter on medium-high 30 seconds. Gradually add sugar; beat until light and fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low.

3. In bowl combine buttermilk and coffee. Alternatley add with flour mixture to butter mixture; beat after each. With spatula fold in egg whites. Spread batter in pans.

4. Bake 25 minutes or until pick inserted near centers comes out clean. Cool in pans 10 minutes. Remove; peel off paper. Cool on wire racks.

5. Prepare Coconut-Pecan Frosting. Spread 1 cup on rounded tops of two layers. Add third layer, flat side down, flat side down; spread with remaining frosting. Makes 16 servings.