German Chocolate Cake

*ingredients :


1 packet. (4 oz.) Baker’s German Sweet Chocolate

Half a cup of water

2 cups flour

1 teaspoon of baking soda

Half a teaspoon of salt

1 cup (2 sticks) soft butter

2 cups of sugar

4 eggs, separated

1 teaspoon vanilla

1 cup of milk

Freezing Coconut and Walnuts:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

½ cup (1-1/2 sticks) butter

1 packet. (7 ounces) coconut

1-1/2 cups chopped pecans

*Methods :

1. Preheat oven 350 degrees. Covering bottoms of 3 8 or 9 round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in a large microwavable bowl on high until almost melted, stirring after 1 min. Stirring until chocolate is completely melted.

2. Mixing flour with baking soda and salt and set apart. Cream the butter and sugar in the large bowl of an electric mixer on medium speed until light and fluffy. Adding egg yolks, 1 at a time, beating well after every addition. Mix melted chocolate and vanilla. Adding flour mix with buttermilk, beating to well blend after every add .

3. Beating egg whites in a small bowl with an electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

4. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Run a small metal spatula immediately around the cake layers. Cool in pans 15 minutes, then remove layers from pans to wire racks. Get rid of parchment paper, and cool cake layers completely. Spread the coconut and walnut cream between the cake layers and on top of the cake

Freezing Coconut and Walnuts:

5. Whisk the egg yolks, milk and vanilla in a large saucepan using a wire whisk until well combined. Add sugar and butter and cook over medium heat until firm and golden brown. Remove from heat.

6. Add the coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups frosting, enough to frost 3 cake layers or 36 cupcakes