German Chocolate Cake

German chocolate cake is so called not because it’s from Germany; actually, it’s named after Sam German, the man who created the chocolate used in baking the cake. This beloved and classic 3-layer cake is the perfect choice for a special occasion. You can also find this recipe on the package of Baker’s German Sweet Chocolate.

Pre-heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

1/2 cup  water

4 eggs, separated

2 cups  flour

1 tsp. baking soda

1/4 tsp.  salt

1 cup butter, softened

2 cups  sugar

1 tsp. vanilla

1 cup  buttermilk

Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut Pecan Frosting

Ingredients

4 egg yolks

1 can  (12 oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 pkg.  (7 oz.) Coconut (about 2-2/3 cups)

1-1/2 cups Chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Use to frost your favorite cake or cupcake recipe.

Substitute:

If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

Note:

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

Leave a Reply