German Chocolate Cake PDF Print E-mail
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Tuesday, 21 June 2011 20:07

A classic!  Always worth the effort for family and good friends!

Ingredients:

Cake:

  • 1 4-ounce package Baker’s German Chocolate mix
  • ½ cup boiling water
  • 2 sticks butter
  • 2 cups sugar
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk

Filling:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 lightly beaten egg yolks
  • ½ cup butter
  • 1 tsp vanilla extract
  • 1 1/3 cup Baker’s Angel Flake Coconut (or fresh coconut)
  • 1 cup chopped pecans

Frosting:

  • 4 squares Baker’s Unsweetened Chocolate
  • 1 stick butter
  • 1 1-pound box confectioner’s sugar
  • 1/3 cup milk
  • 2 unbeaten egg whites
  • 1 tsp vanilla extract
    Directions:

Cake:

  1. In a sauce pan, bring water to boil and add chocolate to melt; remove from heat and allow to cool
  2. Cream together 2 sticks butter and 2 cups sugar, blending thoroughly
  3. Beat egg yolks into butter and sugar
  4. Stir in vanilla extract and melted chocolate mix
  5. In a bowl mix flour, soda, and salt
  6. In separate bowl combine flour mix and butter milk alternately into batter
  7. Beat egg whites to form stiff peaks; fold into batter
  8. Pour entire mixture into three 9” pans (bottoms lined with parchment paper)
  9. Bake at 350° for 30 minutes or until cake springs back when pressed in center; remove and allow to cool on cake racks for 15 minutes

Filling:

  1. In a saucepan heat milk, sugar, egg yolks, butter and vanilla over medium heat, stirring constantly until thickened; remove from heat
  2. Stir in coconut and pecans;
  3. Cool until thick enough to spread between layers

Frosting:

  1. Melt chocolate in butter; remove from heat and let cool
  2. Add sugar, milk, egg whites, and vanilla extract, mix well
  3. Place bowl in ice water and beat with electric mixer until spreading consistency is reached

 

Last Updated on Saturday, 23 May 2015 19:09