German Chocolate Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
boiling |
|
| 4 | ounces |
chocolate (sweet)
|
* |
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 4 | Egg |
eggs
yolks |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
or 2 1/2 c cake flour |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 4 | large |
eggs
whites, stiffly beaten |
|
| Coconut pecan frosting | |||
| 3 | each |
egg yolks
|
*
|
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
boiling |
|
| 115.6 | ml/g |
chocolate (sweet)
|
* |
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 4 | Egg |
eggs
yolks |
*
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
or 2 1/2 c cake flour |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 4 | large |
eggs
whites, stiffly beaten |
|
| Coconut pecan frosting | |||
| 3 | each |
egg yolks
|
*
|
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Grease 2 square pans, 8x8x2 inches or 9x9x2 inches, or 3 round pans, 8x1½ inches or 9x1½ inches.
Line bottoms of pans with cooking parchment paper or waxed paper.
Pour boiling water over chocolate, stirring until chocolate is melted; cool.
Mix sugar and margarine in medium bowl until light and fluffy.
Beat in egg yolks, one at a time.
Beat in chocolate and vanilla on low speed.
Mix flour, baking soda and salt.
Add alternately with buttermilk, beating after each addition until batter is smooth.
Fold in egg whites. Divide batter between pans.
Bake 8-inch squares 45 to 50 minutes, 9-inch squares 40 to 45 minutes, 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool cakes 10 minutes. Invert on wire rack and cool completely.
Fill layers and frost top of cake with Coconut-Pecan Frosting.
Coconut-Pecan Frosting:
Beat egg yolks and milk in 2-quart saucepan.
Stir in sugar, margarine and vanilla. Cook over medium heat about 12 minutes, stirring occasionally, until thick.
Stir in coconut and pecans. Beat until frosting is of spreading consistency.
