Germans Sweet Chocolate Cake

Germans Sweet Chocolate Cake

Germans Sweet Chocolate Cake

Ingredients

  • Cake Ingredients (makes 16 servings):
  • – 4 ounces (one package) Baker’s German’s Sweet Chocolate
  • – 1/2 cup boiling water
  • – 1 cup butter
  • – 2 cups sugar
  • – 4 eggs, separated
  • – 1 teaspoon vanilla
  • – 2 1/4 cups cake flour
  • – 1 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 1 cup buttermilk
  • – 1 recipe Coconut-Pecan Frosting (recipe follows)
  • Frosting Ingredients
  • – 1 cup evaporated milk
  • – 1 cup sugar
  • – 2 egg yolks, slightly beaten
  • – 1/2 cup butter
  • – 1 teaspoon vanilla
  • – 1 1/3 cups Baker’s Angel Flake Coconut
  • – 1 cup chopped pecans

Instructions

    Cake Instructions
  1. Preheat the oven to 350. Cover the bottoms of three 9-inch round cake pans with parchment paper, and spray the pans with baking spray (alternatively, grease the sides of the pans with butter). Set aside.
  2. Break the chocolate into pieces in a glass bowl. Pour 1/2 cup boiling water over the chocolate and stir to melt all the chocolate until smooth. Set aside to cool.
  3. In a standing mixer with the paddle attachment, or in a bowl using a hand mixer, cream the butter and sugar until fluffy and light in color. Add egg yolks, one at a time, beating well after each addition. Blend in the vanilla, then the chocolate.
  4. In a large bowl, mix the flour with the baking soda and salt.
  5. To the chocolate mixture, add the flour mixture and the buttermilk, alternating between the two, beating after each addition until smooth. Set aside.
  6. Beat egg whites until stiff peaks form, then fold the beaten egg whites into the chocolate mixture. Combine until just mixed – not too much or else the eggs will deflate. You should have a fairly airy batter.
  7. Pour the batter into the three separate pans equally. Bake for 30-35 minutes until a toothpick comes out with only a couple of crumbs. Cool in the pans for five to ten minutes, then turn out onto a rack to cool.
  8. When cool, frost only the tops (not the sides) of each layer with Coconut-Pecan Frosting. Enjoy!
  9. Frosting Ingredients (frosts two layers and the top of one 9-inch round German’s Chocolate Cake, recipe above):
    Frosting Instructions
  1. In a saucepan, mix the evaporated milk, sugar, egg yolks, butter, and vanilla, stirring over medium heat until thickened, anywhere from 10 to 15 minutes.
  2. Remove milk mixture and immediately stir in the coconut and pecans. Cool until thick enough to spread, stirring occasionally. Frost tops of cake layers only
Recipe Management Powered by Zip Recipes Plugin
http://impromptufridaynights.com/germans-sweet-chocolate-cake/

Leave a Reply

Your email address will not be published. Required fields are marked *