This is my mom's recipe for German Chocolate Cake. If you don't like coconut, leave them out, or if some like it and some don't make the icing 1/2 coconut and 1/2 not. My mom usually has to do it this way because 1/2 of us don't like it. I halfed the icing for Colt's birthday though assuming some people didn't like coconut and the coconut was the half that was completely gone after the party.
German Chocolate Cake
1 pkg. 4 oz. Baker's German's sweet baking chocolates
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter (softened)
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk ( or T. vinegar & milk)
4 egg whites
Heat over to 350. Line bottom of 3 (9 inch) round cake pans with wax paper. Microwave chocolate and water in bowl on high 1 1/2 - 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted. Mix flour, baking soda, and salt. Set aside. Beat butter and sugar in large bowl on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture, alternating with buttermilk, and beating after each addition until smooth. Beat egg whites in another bowl on high speed until stiff peaks form. Gently stir in batter. Pour into pans. Bake for 30 minutes or until cake springs back. Immediately run spatule between cakes and pans. Cool 15 minutes and then remove from pans. Remove wax paper and cool on wire racks. Spread Cocunut-Pecan Filling and Frosting on between layers and on top of cake.
Cocunut-Pecan Filling and Frosting
1 can 12 oz. evaporated milk
1 1/2 c. sugar
3/4 c. (1 1/2 stick) butter
4 egg yolks (slightly beaten)
1 1/2 tsp. vanilla
1 pkg. 7 oz. Baker's Angel Flake Cocunut (about 2 1/3 c.)
1 1/2 c. chopped pecans
Stir milk, sugar, butter, egg yolks, & vanilla in saucepan. Stirring constantly, cook on medium heat 12 minutes or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups.
It's not the easiest cake to make, but it's not that hard and the part that takes the most time is waiting on it to cool. This is probably one of my favorite cakes and one of the best German Chocolates, to me anyways!
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