Homemade German Chocolate Cake
- one pkg. (four oz) Baker’s German Sweet Chocolate
- half cup water
- two cups flour
- one teaspoon baking soda
- a quarter teaspoon salt
- one cup (two sticks) butter, softened
- two cups sugar
- four eggs, separated
- one teaspoon vanilla
- one cup buttermilk
- four egg yolks
- one can (eleven ounces) evaporated milk
- 1-1/2 teaspoons vanilla
- 1-1/2 cups sugar
- ¾ cup (1-1/2 sticks) butter
- one pkg. (seven ounces) coconut
- 1-1/2 cups pecans, chopped
Preheat oven to three hundred fifty degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after one minute. Stir until chocolate is completely melted.
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. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake thirty minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans fifteen minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto top of cake
Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to frost three cake layers or thirty six cupcakes.