German Chocolate Cake (bob Guillotte's) Recipe

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German Chocolate Cake (Bob Guillotte's)

Amy Alusa

By
@amyalulsa

I met Bob, when I lived in Arlington, TX. He was raised in Louisiana and is quite a talented cook. He shared this recipe with me that he got from his mother; also a very talented cook they say. The cake is marvelous; but you must be sure to follow the instructions carefully and don't substitute anything to have the correct finished product. It has been a real hit with our family and friends. I hope you enjoy it as well.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10 depending on the size of your slices
Prep:
20 Min
Cook:
35 Min

Ingredients

1 pkg
(4 oz) baker's german sweet chocolate
1/2 c
boiling water
2 1/2 c
sifted cake flour or 2 1/4 c of sifted all-purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 c
butter
2 c
granulated sugar
4
egg yolks
1 tsp
real vanilla extract
1 c
buttermilk
4
egg whites

GERMAN CHOCOLATE FROSTING (BOB GUILLOTTE'S)

1 c
evaporated milk (not condensed)
1 c
granulated sugar
3
egg yolks
1/2 c
butter
1 tsp
real vanilla
1 c
pecans, chopped
1 1/8 c
angel flake coconut

Step-By-Step

1Melt chocolate over boiling water (double boiler). Cool. Sift flour with salt.
2In a separate bowl, cream butter and sugar until light and fluffy. Add egg yolks to the butter mixture; one at a time. Beat after each addition.
3Blend in the melted chocolate and vanilla. Add flour mixture alternately with the buttermilk; beating after each addition until smooth.
4Beat egg whites until they form stiff peaks. Fold into the batter.
5Pour batter into 3 lightly greased and floured 9" round cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when pressed lightly. Cool for 15 minutes in the cake pans.
6Remove from pans to a cooling rack and cool completely. Spread frosting over the layers and over the top.
7German Chocolate Cake Frosting (Bob Guillotte's)
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat; stirring constantly, until mixture thickens (about 12 minutes).
8Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Makes 2 1/2 cups or enough to frost a 3 layer cake.

About this Recipe

Course/Dish: Cakes