German Sweet Chocolate Cake with Coconut Pecan Filling & Frosting
German Sweet Chocolate Cake with Coconut Pecan Filling and Frosting recipe
Yield
24 servingsPrep
25 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
milk chocolate
prefer german |
|
| ½ | cup |
water
boiling |
|
| 2 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
buttermilk
|
|
| 4 | large |
egg whites
stiffly beaten |
|
| Coconut pecan filling and frosting | |||
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
egg yolks
|
|
| ½ | cup |
margarine
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
coconut
|
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
milk chocolate
prefer german |
|
| 118 | ml |
water
boiling |
|
| 532 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 4 | each |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
|
| Coconut pecan filling and frosting | |||
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
|
| 118 | ml |
margarine
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
coconut
|
*
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃). Melt chocolate in boiling water, cool.
In a small bowl, sift flour, baking soda and salt together. In a large bowl, cream butter and sugar well. Add egg yolks one at a time, beating after each addition.
Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beating after each addition. Fold in egg whites. Pour into three 9-inch layer pans, lined on bottoms with paper.
Bake for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Cool in pans for 15 minutes. Remove and cool on rack.
Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
Coconut-Pecan Filling and Frosting:
Combine evaporated milk, sugar, egg yolks, margarine and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.
