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German Chocolate Cake

I actually made this a while ago (in October) and took a picture of it thinking I might use it in some way. Now that I’ve created this blog, I can put it to use! German Chocolate Cake is a favorite in my family. My grandfather on my dad’s side loved this cake and my mom always brought it to family events. My grandmother on my mom’s side made this cake a lot as well. She always used the recipe on the back of the Baker’s German Chocolate box, and this is the one my mom used. This cake is very moist and the frosting is wonderfully rich. You can’t go wrong!

My parents’ birthdays are close together and they came for a visit between their birthdays. Before they came, I told them that they could request any dessert and I would make it so we could celebrate. They both decided that they wanted a German Chocolate Cake, so that’s exactly what I decided to make. Traditional German Chocolate Cake does not have frosting on the sides, so I didn’t forget to frost it! Here’s the recipe for German Chocolate Cake:

4 ounces Baker’s German’s Sweet Chocolate
1/3 cup boiling water
2 cups sifted cake flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter or margarine
1 1/3 cups sugar
3 eggs, separated
¾ teaspoon vanilla
¾ cup buttermilk
Coconut-Pecan Filling and Frosting

Preheat oven to 350. Line bottoms of 3 (9-inch) round cake pans with wax paper. Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.

Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake 35 minutes or until toothpick inserted in centers comes out clean. Immediately run a spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.

Coconut-Pecan Filling and Frosting

4 egg yolks
1 (12-ounce) can evaporated milk
1 ½ teaspoons vanilla
1 ½ cups sugar
¾ cup (1 ½ sticks) butter or margarine
1 (7-ounce) package coconut (about 2 2/3 cups)
1 ½ cups chopped pecans

Beat egg yolks, milk, and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cool on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

YIELD: 1 (3-layer) cake

SOURCE: Baker’s Chocolate


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