German Chocolate Cake (from Scratch!)

By longhornfans

Ingredients

• CAKE:
• 1/2 cup water
• 1 1/3 4 oz. boxes (5 1/3 oz.) Baker's German Sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• Dash of salt
• 4 egg whites
• FROSTING:
• 2 cups white sugar
• 2 cups evaporated milk
• 1 cup butter
• 6 egg yolks, beaten
• 2 2/3 cups flaked coconut
• 2 cups chopped pecans
• 2 teaspoons vanilla extract
• DRIZZLE:
• 1 teaspoon shortening
• 2 (1 ounce) squares semisweet chocolate

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

FILLING (Make 1 day ahead of time to allow time to cool):
1. In a saucepan combine 2 cups sugar, evaporated milk, 1 cup butter, and 6 egg yolks. Cook over low heat, stirring constantly until thickened.
2. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread (overnight, if possible).

CAKE:
1. In a small saucepan, heat 1/2 cup water and 5 1/3 ounces German Sweet Chocolate until melted. Remove from heat and allow to cool.
2. Grease and flour 3 - 9 inch round pans. (Suggestion: Use Cocoa Powder in place of Flour to match the color of the cake.)
3. Sift together 1 1/2 cups Cake Flour, 1 tsp. Baking Soda and dash of salt. Set aside.
4. Preheat oven to 350 degrees.
5. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.
6. Beat in 4 egg yolks one at a time. (NOTE: Place egg whites in a glass or metal mixing bowl.) Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
6. Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
7. Pour into 3 - 9 inch pans.
8. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
9. Spread filling between layers and on top of cake.

DRIZZLE:
1. In a small saucepan, melt shortening and 2 ounces of chocolate.
2. Stir until smooth and drizzle down the sides of the cake.