German Chocolate Cake From Bob Hogan 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.
"Its a guarantee to make your mouth water."
Source: Jennifer Doyle, F-Cooking
Posted by Bob Hogan on LuciferNet Cuisine
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.
"Its a guarantee to make your mouth water."
Source: Jennifer Doyle, F-Cooking
Posted by Bob Hogan on LuciferNet Cuisine
Source from luhu.jp