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German Chocolate Cake is my favorite cake in the whole world. I don’t make it often, but since it’s baking season I thought I would share it with you.
- Cake
- 4 Ounces German Sweet Chocolate
- 1/2 Cup Boiling Water
- 1 Cup Butter (Softened)
- 2 Cups Sugar
- 4 Egg Yolks (Unbeaten)
- 1/2 Teaspoon Kosher Salt
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 2 1/2 Cups Unbleached Flour (Sifted)
- 4 Egg Whites (Stiffly Beaten)
- Frosting
- 1 Cup Evaporated Milk
- 1 Cup Sugar
- 3 Egg Yolks (Slightly Beaten)
- 1/2 Cup Butter
- 1 Teaspoon Vanilla Extract
- 1 1/3 Cup Sweetened Shredded Coconut
- 1 Cup Pecans (Chopped)
- Preheat oven to 350 degrees.
- Line 2 larger (or 3 smaller) cake pans with parchment paper. Set aside.
- Melt German chocolate in double boiler. Remove from heat and let cool.
- Beat egg whites. Set aside.
- In large-size bowl cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each addition. Add melted chocolate and vanilla extract.
- In large-size bowl sift together flour, kosher salt, and baking soda.
- Add flour mixture, alternately with buttermilk, to chocolate mixture. Beat until smooth. Fold in beaten egg whites.
- Pour into prepared cake pans.
- Place in oven for 30 to 40 minutes until inserted toothpick comes out clean.
- Remove from oven and let cool completely.
- To make frosting add evaporated milk, sugar, egg yolks, butter, and vanilla extract to medium-size saucepan. Cook over medium heat 12 minutes until thickened. Stir constantly. Add coconut and pecans. Remove from heat and let cool.
- Frost cake layers, top and sides.
- Makes 1 Cake
- Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
