Old Fashioned German Chocolate Cake

Posted on by rosalie627

Old Fashioned German Chocolate Cake

I normally would not post a recipe like this because it isn’t the greatest if you want to advocate healthy eating.  You know what?  I don’t know, but I do know you can eat whatever you want in moderation.  Now I do not advocate eating all processed food of course, but once in a while a person needs cake and I personally love German Chocolate cake, so here ya go!!  Chocolate is good for you and pecans are good healthy nuts, coconut offers so many health benefits, and who can go wrong with some eggs and milk??

You are very welcome!

Ingredients

1 pkg baker’s german sweet chocolate (4 ounce)
1/2 c water
2 call purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large egg yolks, room temperature (reserve whites)
1 tspvanilla extract
1 c buttermilk
4 large egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

1 can(s)evaporated milk 12 ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.

Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.

Separate eggs. Beat egg whites until stiff peaks form and set aside.

Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.

Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.

Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.

SPECIAL NOTE: If you’re making the three 9″ layers, you’ll want to let the frosting cool a bit to thicken.