GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING

Z Z

By
@E12

A great cake that taste as good as it looks!!


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Rating:

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Cook:

45 Min

Method:

Bake

Ingredients

1 pkg
bakers german sweet chocolate
1/2 c
water
4
eggs, separated
2 c
flour
1 tsp
baking soda
1/4 tsp
salt
1 c
butter,softened
2 c
sugar
1 tsp
vanilla
1 c
buttermilk

COCONUT-PECAN FROSTING

4
egg yolks
1 can(s)
(12 oz.) evaporated milk
1 1/2 tsp
vanilla
1 1/2 c
sugar
3/4 c
(1 1/2 sticks) butter or margarine
1 pkg
(7 oz.) bakers angel flake coconut (about 2 2/3 cup)
1 1/2 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 350
2
Cover the bottoms of 3(9-inch) round pans with waxed paper, spray sides with cooking spray.
3
Microwave chocolate and water in a large bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted.stirring after 1 minute.
Stir until the chocolate is completely melted.
4
Beat egg whites in small bowl with mixer on high until stiff peaks form,
Set aside.
5
Mix flour,baking soda, and salt.
Beat butter and sugar in large bowl with mixer until light and fluffy.
Add egg yokes, 1 at a time, beating after each.
6
Blend in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended
After each addition.
7
Add egg whites, stir gently until well blended.
Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean.
8
Immediately run small spatula around cakes in pans.
Cool cakes in pans 15 minutes.
Remove from pans to wire racks.
Cool completely.
9
Spread coconut-pecan filling and frosting between cake layers and onto top of cake
10
COCONUT-PECAN FROSTING:
11
Beat egg yokes, milk and vanilla in a large saucepan with whisk until well blended.
12
Add sugar and butter, cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
Remove from heat.
Add coconut and nuts, mix well.
Let cool.
Makes about 4 1/2 cups of frosting.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Nuts
Regional Style: German