German Chocolate Cake
1 photo of German Chocolate Cake Recipe
By
Karen Gilbert
@stickdoll
1
I found this recipe in Readers Digest by Joyce Platfoot of Wapakoneta, Ohio. It is excellent.
Ingredients
- 4 oz
- german sweet chocolate chopped
- 1/2 c
- water
- 1 c
- butter, softened
- 2 c
- sugar
- 4
- eggs, separated
- 1 tsp
- vanilla extract
- 2 1/2 c
- cake flour
- 1 tsp
- baking soda
- 1/2 tsp
- salt
- 1 c
- buttermilk
- 1/3 c
- regular flour ( for high altitude baking only)
- 1 1/2 c
- sugar
- 1 1/2 c
- evaporated milk
- 3/4 c
- butter
- 5
- egg yolks, beaten
- 2 c
- flaked coconut
- 1 1/2 c
- pecans, chopped
- 1 1/2 tsp
- vanilla extract
- 1 tsp
- shortening
- 2 oz
- semisweet chocolate
FROSTING
ICING
How to Make German Chocolate Cake
- 1FOR CAKE: Line three greased 9-inch round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat: cool.
- 2In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Mix in melted chocolate and vanilla.
- 3Combine flour, baking soda and salt: add to the creamed mixture in batches, alternating with buttermilk and beating well after each addition.
- 4In small bowl and with clean beaters, beat 4 egg whites until stiff peaks form. Fold a fourth of egg whites into creamed mixture; fold in remaining whites.
- 5Pour batter into prepared pans. Bake at 350 degrees for 24 to 28 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans; place on wire racks to cool completely.
- 6FOR FROSTING: In small saucepan,heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of frosting over each cake layer: stack lawers.
- 7FOR ICING: In microwave, melt shortening and chocolate; stir until smooth and drizzle over cake.
