German Chocolate Cake II

~ Mary ~

It was Fred’s birthday again – funny how that works out. His favorite cake is German’s Chocolate. There’s a bit of a history I learned while looking for the perfect recipe – I thought it was a cake with German origins, but it’s not. The person who invented it – their last name was German. Check it out!

German Chocolate Cake

This was a great recipe adapted from Country Living.

Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.

Mix together until melted:

1/2 Cup Boiling Water

1/2 Cup Ghiradeli 60% Chocolate Chips

Stir until smooth and set aside

In another bowl combine:

2 c. All-Purpose Flour

¼ c. Cocoa

1 tsp. Baking Soda

1 tsp. Salt

With electric mixer beat:

4 Egg Whites

until soft peaks form. Transfer to another bowl and set aside.

Using electric mixer again set on medium-high speed, beat:

2 Cups Sugar

1 Cup Butter

until very light, 1 to 2 minutes.

Add one at a time:

4 Egg Yolks

until well incorporated.

Reduce mixer speed to low and add:

Chocolate Mixture

1 tsp Vanilla

Add flour mixture by thirds, alternating with

1 Cup Buttermilk

and ending with dry ingredients

Use a rubber spatula to gently stir a half cup of the beaten whites into batter.

Fold remaining whites into batter.

Divide batter equally between pans and spread evenly. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. Frost when cooled.

German Chocolate Frosting

In a medium saucepan combine:

1 Cup Sugar

1 Can Evaporated Milk

½ Cup Butter

4 Egg Yolks

1 tsp. Vanilla

Cook over medium heat, stirring constantly, until thickened, about 10 minutes

Stir in:

2⅓ c. TOASTED Flaked Coconut

1½ c. TOASTED Chopped Pecans

stirring occasionally, allow to cool to room temperature before frosting the cake