Mama's German Chocolate Cake

By á-175897

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February 18, 2014

Ingredients

• Coconut-Pecan Frosting:
• Parchment paper
• 2 2 (4-oz.) packages 2 (4-oz.) packages sweet chocolate baking bars*
• 2 2 cups 2 cups all-purpose flour
• 1 1 teaspoon 1 teaspoon baking soda
• 1/4 1/4 teaspoon 1/4 teaspoon salt
• 1 1 cup 1 cup butter, softened
• 2 2 cups 2 cups sugar
• 4 4 large 4 large eggs, separated
• 1 1 teaspoon 1 teaspoon vanilla extract
• 1 1 cup 1 cup buttermilk
• Garnish: chocolate-dipped toasted pecan halves
• 2 2 cups 2 cups chopped pecans
• 1 1 (12-oz.) can 1 (12-oz.) can evaporated milk
• 1 1/2 1 1/2 cups 1/2 cups sugar
• 3/4 3/4 cup 3/4 cup butter
• 6 6 egg 6 egg yolks, lightly beaten
• 2 2 cups 2 cups sweetened flaked coconut
• 1 1/2 1 1/2 teaspoons 1/2 teaspoons vanilla extract
• 1 1. to 350°. 8 to 10 20 pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
• 3 3. to 45 pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

3. Combine flour and next 2 ingredients in a medium bowl.

4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Note: We tested with Baker's German's Sweet Chocolate Bar.

1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

3. Combine flour and next 2 ingredients in a medium bowl.

4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Note: We tested with Baker's German's Sweet Chocolate Bar.