German chocolate cake
GERMAN CHOCOLATE CAKE
1/2 C. boiling water
4 Oz. sweet cooking German chocolate
2 C. sugar
1 C. butter, softened
4 Egg yolks
1 Tsp. vanilla
21/2 C. cake flour
1 Tsp. baking soda
1 Tsp. salt
1 C. buttermilk
4 Egg whites, stiffly beaten
Coconut Pecan Frosting
1 C. sugar ( 1 1/2 cups)
1/2 C. butter ( 3/4 cups)
1 C. evaporated milk ( 12 oz. can)
1 Tsp. vanilla ( 1 1/2 tsp)
3 Egg yolks ( 4 egg yolks)
1 1/3 C. flaked coconut ( 2 cups)
1 C. chopped pecans ( 1 1/2 cups)
HOW TO MAKE:
1-Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
2-Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy.
3-Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
4-Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
5-Divide batter among pans.
6-Bake square pans 40-45 minutes or round pans 35-40 minutes.
7-Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
8-Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan.
9- Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans.
10-Beat until spreading consistency.
11-Allow to cool & thicken before icing cake.
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