Debbi's German Chocolate Cake
Debbi's German Chocolate Cake recipe
Yield
16 servingsPrep
55 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 8 | ounces |
milk chocolate
prefer german |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
butter
, room temperature |
|
| 2 | cups |
sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | large |
eggs
separated, room temperature |
|
| 1 | cup |
mashed potatoes
sieved |
|
| ½ | cup |
buttermilk
|
|
| Pecancoconut frosting | |||
| 2 ¼ | cups |
sugar
* see note |
|
| 1 | cup |
butter
plus an additional 2 tbsp, unsalted |
|
| 12 | ounces |
evaporated milk
(1 can) |
|
| 5 | ounces |
evaporated milk
|
|
| 6 | each |
egg yolks
|
*
|
| 1 | tablespoon |
vanilla extract
plus 1 additional teaspoon |
|
| 3 | cups |
pecans
chopped, toasted |
|
| 4 ¼ | cups |
coconut
sweetened, shredded, lightly toasted |
*
|
|
pecan halves
to garnish |
*
|
||
|
coconut
to garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 231.2 | ml/g |
milk chocolate
prefer german |
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
butter
, room temperature |
|
| 473 | ml |
sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
separated, room temperature |
|
| 237 | ml |
mashed potatoes
sieved |
|
| 118 | ml |
buttermilk
|
|
| Pecancoconut frosting | |||
| 532 | ml |
sugar
* see note |
|
| 237 | ml |
butter
plus an additional 2 tbsp, unsalted |
|
| 346.8 | ml/g |
evaporated milk
(1 can) |
|
| 144.5 | ml/g |
evaporated milk
|
|
| 6 | each |
egg yolks
|
*
|
| 15 | ml |
vanilla extract
plus 1 additional teaspoon |
|
| 7.1E+2 | ml |
pecans
chopped, toasted |
|
| 1 | l |
coconut
sweetened, shredded, lightly toasted |
*
|
| 1 | x |
pecan halves
to garnish |
*
|
| 1 | x |
coconut
to garnish |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour three 9-inch round cake pans; tap out excess flour.
Prepare cake: Combine half the chopped chocolate and ½ cup water in microwave-safe bowl.
Microwave at full power 50 seconds; stir until melted, or melt in saucepan.
Combine flour, cocoa powder, baking powder and salt in bowl.
Beat together butter and sugar in large bowl until smooth and creamy.
Beat in vanilla, egg yolks and mashed potatoes.
Beat in melted chocolate, until well-blended.
Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition.
Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form.
Fold beaten egg whites and the remaining chopped chocolate into the cake batter until no streaks of white remain.
Scrape the batter into prepared cake pans, dividing equally.
Bake in 350℉ (180℃) F oven for 20 to 25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it.
Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan.
Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden.
Scrape into large bowl.
Stir in 2½ cups of the pecans and the coconut.
Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
Place one cake layer on serving plate; spread top with 1 cup frosting.
Repeat with remaining layers.
Frost sides of cake with 3 cups frosting.
Press the remaining chopped pecans around sides of cake.
Decorate cake with pecans halves and toasted coconut.
