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:
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
2⅓ c. TOASTED Flaked Coconut
1½ c. TOASTED Chopped Pecans
stirring occasionally, allow to cool to room temperature before frosting the cake