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German Chocolate Cake

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This recipe is from the newspaper submitted by Delores Boerner.

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Ingredients

  • Frosting:
  • 1 pkg 4oz Baker's German sweet chocolate
  • 1/2 c water
  • 2 c cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 c butter
  • 2 c sugar
  • 4 eggs,separated
  • 1 tsp vanilla extract
  • 1 c buttermilk
  • 4 egg yolks
  • 1 12oz can evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 c sugar
  • 3/4 c butter
  • 3 c coconut
  • 2 c pecans, chopped

Details

Servings 6
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 350 degrees. LIne 2 cake pans with parchment paper, spray sides of pans with Pam spray.
Microwave chocolate and water in a microwave bowl on high 1 1/2-2min or until chocolate is completely melted.
Mix flour, baking soda, and salt; set aside.
Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition. Beat egg whites in a small bowl with the electrice mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake about 30 mins. or until tester comes out clean

Frosting:
Beat egg yolks, milk and vanilla in saucepan with wire whisk until well blended. Add sugar and butter. Cook on medium heat for 15 mins. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans. Mix well. Cool to spreading consistency.

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