German Chocolate Cake
Great for family occasions, this decadent cake will have your relatives asking for seconds.
Yield
1 servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
boiling |
|
| 4 | ounces |
chocolate
sweet cooking |
|
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cup |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
boiling |
|
| 115.6 | ml/g |
chocolate
sweet cooking |
|
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
Directions
CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy, add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.
Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350℉ (180℃) for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10 to 12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.
