Monday, January 5, 2009
German Chocolate Cake
Otherwise known as: my birthday cake, every year. Luckily, Marc has become a master at making it.
from the German's Sweet Chocolate box
(makes 16 servings)
1 pkg. German's sweet chocolate (4 oz.)
1 c. butter, softened
1/2 c. water
4 eggs, separated
1 t. vanilla
2 c. sugar
2 c. cake flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk
Line bottoms of 3 9" cake pans with wax paper; grease sides of pans.
Microwave chocolate and water on high 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Beat egg whites in another large bowl on high speed until stiff peaks form. Gently fold into cake batter. Pour evenly into prepared pans.
Bake at 350 degrees for 30 minutes or until toothpick inserted into centers comes out clean. (Grandma taught me to check it as soon as it becomes fragrant.) Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers form pans and remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling between layers and on top of cake.
Coconut-Pecan Filling and Frosting
1 can evaporated milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 t. vanilla
7 oz. shredded coconut
1 1/2 c. chopped pecans
Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. Makes about 4 1/2 c. or enough to fill and frost top of a 3-layer cake (or 24 cupcakes).