German Chocolate Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: -boiling water,
1: , (4oz.) bar sweet cooking chocolate
1 cup: Butter,
2 cup: Sugar,
4: Eggs, separated
1 tsp: Vanilla,
2 1/2 cup: Cake flour,
1 tsp: Baking soda,
1/2 tsp: -salt,
1 cup: Buttermilk,
COCONUT-PECAN FROSTING
1 cup: Evaporated milk,
1 cup: Sugar,
3: Egg yolks,
1/2 cup: Butter,
1 tsp: Vanilla,
1 1/3 cup: Flaked coconut,
1 cup: Pecans, chopped
Directions:
CAKE: Pour boiling water over chocolate in small bowl; stir until
melted. Set aside to cool. In large mixer bowl, cream butter and
sugar until light and fluffy; add egg yolks 1 at a time, beat after
each addition. On low speed beat in chocolate and sifted dry
ingredients, beating whites. Divide among 3 (8 or 9 inch) greased and
floured cake pans or line greased pans with waxed paper. Bake at 350
degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING:
Combine all but coconut and pecans in saucepan; cook and stir over
medium heat until thick, about 10-12 minutes. Stir in coconut and
pecans. Spread between and on top of cooled cake layers.
Source from luhu.jp
melted. Set aside to cool. In large mixer bowl, cream butter and
sugar until light and fluffy; add egg yolks 1 at a time, beat after
each addition. On low speed beat in chocolate and sifted dry
ingredients, beating whites. Divide among 3 (8 or 9 inch) greased and
floured cake pans or line greased pans with waxed paper. Bake at 350
degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING:
Combine all but coconut and pecans in saucepan; cook and stir over
medium heat until thick, about 10-12 minutes. Stir in coconut and
pecans. Spread between and on top of cooled cake layers.
Source from luhu.jp