I hope you both have a magnificent start to your new year!
And of course, may there be lots of cake!
German Chocolate Cake
Makes a three layer cake
Baker’s German Chocolate recipe
For the Coconut-Pecan Frosting:
- 1 1/2 cans evaporated milk
- 3/4 cup sugar
- 1 cup (2 sticks) margarine or butter
- 6 egg yolks
- 2 tsp vanilla
- 10 oz sweetened flaked coconut (most of 1 pkg)
- 2 cups chopped pecans
Mix milk, sugar, margarine, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat for about 12-15 minutes or until thickened and golden brown. Remove from heat.
Stir in coconut and pecans. Allow mixture to come to room temperature before spreading on cake.
German Chocolate Cake:
- 1 pkg (4oz) Baker’s German’s Sweet Chocolate, chopped
- 1/2 cup water
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) butter, room temperature
- 2 cups sugar
- 4 egg yolks
- 1 tsp vanilla
- 1 cup buttermilk
- 4 egg whites
Line bottoms of 3 (9″) round cake pans with parchment paper. Preheat oven to 350°F.
In your measuring cup, combine water and chocolate, microwave in 30 second rounds until chocolate is completely melted, stirring after each time.
Sift together flour, baking soda and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in the chocolate mixture and the vanilla. Add flour mixture in batches alternating with the buttermilk, beating until just combined.
In a separate bowl, beat the egg whites (with clean beaters) until stiff peaks form. Gently fold into the batter. Divide the batter among the three prepared pans and bake for 28-30 minutes, until cake springs back when lightly touched in the center. Run a spatula or knife around the edge of the cakes. Allow cakes to cool for 15 minutes before removing from the pans. Allow cakes to cool completely before frosting.