German Chocolate Cake (Dupree)
Yield
1 cakePrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chocolate
sweet, chopped |
|
| 2 | sticks |
butter
at room temperature |
|
| 2 | cups |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | cup |
pecans
or walnuts, roughly chopped |
|
| Frosting | |||
| ¾ | cup |
evaporated milk
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | each |
egg yolks
slightly beaten |
*
|
| 1 ½ | sticks |
butter
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 7 | ounces |
coconut, shredded (desiccated)
|
|
| 1 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chocolate
sweet, chopped |
|
| 226 | g |
butter
at room temperature |
|
| 473 | ml |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 237 | ml |
pecans
or walnuts, roughly chopped |
|
| Frosting | |||
| 177 | ml |
evaporated milk
|
|
| 355 | ml |
sugar
|
|
| 4 | each |
egg yolks
slightly beaten |
*
|
| 169.5 | g |
butter
|
|
| 7.5 | ml |
vanilla extract
|
|
| 202.3 | ml/g |
coconut, shredded (desiccated)
|
|
| 355 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Butter 3 round layer pans, 8 or 9 by1½ inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches.
Line bottoms of pans with wax paper and butter paper.
Pour 2 cup of boiling water over chocolate, stirring until chocolate is melted; set aside to cool.
In large mixing bowl beat butter and sugar together until light.
Add egg yolks, 1 at a time, beating after each addition.
Slowly blend in melted chocolate and vanilla.
Blend together flour, soda and salt.
Alternately mix flour mixture and buttermilk into butter mixture, beating after each addition until batter is smooth.
Fold in egg whites and then pecans.
Divide batter among prepared pans.
Bake until top springs back when touched lightly: 8-inch round layers, 35 to 40 minutes; 9-inch round layers, 30 to 35 minutes; 8-inch squares, 45 to 50 minutes; or 9-inch squares, 40 to 45 minutes.
Cool in pans on wire racks. Remove from pans.
Make frosting: In a very heavy saucepan combine evaporated milk, sugar, egg yolks, and butter.
Cook and stir over medium heat until thick, about 12 minutes.
It should have come to a gentle boil.
Stir in vanilla, coconut and pecans.
Beat with a mixer until thick and cold enough to spread.
Put strips of wax paper around outside edge of a serving plate.
Put bottom layer of cake on top, with paper extending out.
Spread frosting on each layer and on top of cake.
Remove wax paper before serving.
