Cake: German Chocolate Cake Squares

By fsilver4

Demo : I am going to try this without the German sweet chocolate and use Dark chocolate or perhaps semisweet

Ingredients

• 1/2 cup water
• 6 oz. Baker German's Sweet Chocolate, chopped
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 2 cups sugar
• 2 sticks room temperature butter
• 4 extra large eggs, separated
• 1 cup buttermilk
• 1 cup semisweet chocolate chips
• Frosting
• 1 12 oz. can evaporated milk
• 1 1/2 cups sugar
• 1 1/2 sticks room temperature butter
• 5 large egg yolks
• 1/4 teaspoon almond extract
• 1 7 oz. pkg. sweetened shredded coconut
• 1 1/2 cups coarsely chopped pecans
• 1/4 cup semisweet chocolate chips

Preparation

Step 1

Cake:
Preheat 350* Butter 13x9x2 glass baking dish. Bring water to simmer in small saucepan. Reduce to low and add chopped chocolate; whisk until smooth. Cool.

Sift flour and baking soda. In electric mixer, beat sugar and butter until blended. Beat in yolks, 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another bowl until stiff but not dry. Fold into better in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips. Bake until tester is clean about 1 hour. Cool cake in pan on rack.

Frosting:
Combine first 5 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cups chocolate chips over. Let Stand until frosting sets, about 2 hours. Cut into squares and serve.