Sunday, November 14, 2010
German Chocolate Cake
Well, it was Devin's birthday, and he wanted a German Chocolate Cake. In years past I have made a german chocolate cake, but it has been from the box... and I wanted to make it from scratch. So I did. It was not a hard cake to make. Just a little time consuming, but OH SO WORTH IT! :) I got the recipe from the back of the Baker's Sweet Baking Chocolate.
German's Sweet Chocolate Cake
1 pkg. (4 oz.)Baker's German's Sweet Baking Chocolate
1/2 C. water
2 C. flour
1tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter or margarine, softened
2 C. sugar
4 egg yolks
1 tsp. vanilla
1 C. buttermilk**
4 egg whites
** I just made my own buttermilk.. Really easy 1 Tb. vinegar or lemon juice per 1 c. milk. Put in vinegar or lemon juice first. Add milk up to the amount needed. Let sit for 5 to 10 minutes.
Directions: Heat oven to 350 Degrees F. Line bottoms of 3 (9 in.) pans with wax paper. Microwave chocolate and water in large microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring half way through heating time. 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 a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently sit into batter. Pour into prepared pans.
Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides 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. Makes 12 servings.
Note: This delicate cake will have a flight slightly sugary top crust which tends to crack.
Now for the delectable frosting:
Coconut-Pecan Filling and Frosting
1 can (12 oz.) Evaporated Milk
1 1/2 C. sugar
3/4 C. (1 1/2 sticks) butter or margarine
4 egg yolks slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 oz.) coconut (about 2 1/3 C.)
1 1/2 C. chopped pecans
Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Make about 4 1/2 cups.
This is an extremely long post and I apologize for the length, but I need to add a few more things...
I did toast my pecans. Just put them in a pan and let them heat up on the stove. Stir occasionally on low heat. I also let my frosting cook on the stove until it started to boil.
I didn't notice that my cake cracked, so if it does or doesn't it will be wonderful.It is also really important that the frosting cools. I didnt make my frosting with enough time to cool, so I made it work, and it turned out great, but it would stay better if the frosting was cooled all the way.
Good luck and happy baking!