Description
A spectacular German Chocolate cake made from scratch, using cake flour.
Ingredients
- ½ cup water
- 4 (1 ounce) squares German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 egg whites
- 1 cup white sugar
- 1 cup evaporated milk
- ½ cup butter
- 3 egg yolks, beaten
- 1 ⅓ cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon shortening
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour
- baking soda and salt. Set aside. In a small saucepan
- heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl
- cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk
- mixing just until incorporated.
- In a large glass or metal mixing bowl
- beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter
- then quickly fold in remaining whites until no streaks remain.
- Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes
- or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan
- then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar
- evaporated milk
- 1/2 cup butter
- and 3 egg yolks. Cook over low heat
- stirring constantly until thickened. Remove from heat. Stir in coconut
- pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan
- melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12