German Chocolate Cake

By Debbie54

Ingredients

• Filling:
• 4 oz baker’s chocolate (recommended: Baker’s German Sweet chocolate)
• ½ cup water
• 2 cups cake flour (substitute 3/4 cup sifted all-purpose flour & 2 Tbsp cornstarch (1 cup))
• 1 tsp baking soda
• ½ tsp salt
• ½ lb unsalted butter, room temp.
• 1 tsp pure vanilla extract
• 1 ½ cup granulated sugar
• 4 eggs, separated
• 1 cup buttermilk
• Filing
• Favorite chocolate frosting, for the sides
• 1 ½ cups evaporated milk
• 5 egg yolks, slightly beaten
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 tsp vanilla extract
• 1 cup butter
• 2 ½ cups flaked coconut
• 2 cups toasted pecans

Preparation

Step 1

In microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda, and salt. Set aside.

Preheat oven to 350 degrees

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating, will after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.

Pour the batter evenly into 2 (9-inch) cake pans for 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15-20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To assembly the German Chocolate Cake:

Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.

Spread dark chocolate frosting, or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

Coconut Pecan Filling:
Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla, and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10-12 minutes. Remove from the heat. Add coconut and pecans and cool before frosting the cakes.