I know that there are lots of German Chocolate Cake recipes and everybody thinks his recipe is the best. I want to share this recipe with everyone, so there is no doubt that this German chocolate cake is delicious. There is nothing better than baking your German chocolate cake at home. Try it for yourself.
How To Make It: German Chocolate Cake
Ingredients
- 1 Pkg Bakers German Sweet Chocolate
- 1/2 cup of water
- 4 eggs separated
- 2 cups flour, 1 teaspoon baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 2 cups of sugar
- 1 tsp. vanilla
- 1 cup buttermilk
- Cocoa-Pecan Frosting (See recipe below)
How To Make It
Preheat oven to 350 degrees Lightly grease 9-inch round pans and shake flour all over the pans
- Microwave the chocolate and water for 1 1/2–2 minutes until the chocolate is almost melted, stirring after 1 minute. Stir until the chocolate is melted. add vanilla
- Beat egg whites in a bowl with mixer on high speed until stiff peaks form; set aside
- Mix flour, baking soda, and salt
- Beat butter and sugar in a large bowl with mixer until light and fluffy
- Add egg yokes 1 at a time, beating well after each
- Blend in melted chocolate and vanilla
- Add flour mixture alternately with buttermilk, beating until well blended after each addition
- Add egg whites and fold in gently until well blended
- Pour into the prepared pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 15 minutes; remove from pans, and cool completely Spread coconut Pecan Filling between cake lays, around sides, and on top of the cake.
Coconut-Pecan Filling and Frosting
- 1 cup (12 ounces) evaporated milk
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) margarine or butter
- 4 egg yolks, slightly beaten
- 1 1/2 teaspoons vanilla
- 1 pkg (7 Ounces) Angel Flake Coconut (about 2 2/3 cups)
- 1 1/2 cups chopped pecans
Mix milk, sugar, margarine, egg yolks, and vanilla in a large saucepan. cook and stir over medium heat, constantly stirring for about 12 minutes, or until thickened and golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and spread. It makes about 4 1/2 cups. This is enough to cover the entire cake.
I hope you will enjoy this cake as much as I have. It is certainly a very delicious cake. It is also easy to make and will come out good every time. Enjoy!
(See cornbread dressing recipe)
We are Available for Contact Regarding This (or anything on this Community Information System) See how by CLICKING HERE to Contact Us.
