German Chocolate Cake From Mary Elizabeth |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Given to me by my German mother-in-law, this cake is a common answer to the question, what can I bring? ! The coconut/pecan icing is a must to complete the decadence! Ingredients:
cake |
1 package bakers german chocolate |
1/2 cup water |
1 cup butter |
2 cups sugar |
1/2 teaspoon salt |
1 teaspoon baking soda |
2 1/2 cups all-purpose flour |
4 large egg yolks, unbeaten |
1 teaspoon vanilla |
1 cup buttermilk |
4 large egg whites, at stiff peak |
icing |
1 cup evaporated milk |
1 cup sugar |
3 large egg yolks |
1/4 pound butter |
1 teaspoon vanills |
1 1/3 cups coconut |
1 cup chopped pecans |
Directions:
1. Butter and flour two 9 cake pans.
2. Preheat oven to 350 degrees F.
3. Combine German chocolate and water in a double boiler.
4. Melt chocolate in water.
5. Set aside to cool.
6. Cream together the butter and sugar.
7. Mix in the egg yolks and vanilla.
8. Beat well.
9. Add cooled melted chocolate.
10. Mix well.
11. Add the sugar, salt, baking soda and flour.
12. Mix well.
13. Add the buttermilk.
14. Mix well.
15. Gently fold in the egg whites.
16. Pour batter into prepared pans.
17. Bake for 30 minutes OR until cakes test done.
18. Cool in pans 10 minutes.
19. Remove from pans.
20. ICING:
21. Combine evaporated milk, sugar, egg yolks, butter and vanilla in pan.
22. Cook and stir about 12 minutes OR until thick.
23. Add coconut and pecans.
24. Beat icing to desired spreading consistency.
25. Place one cake layer top-side down on serving platter.
26. Ice top of layer.
27. Place second cake top-side down atop the first layer.
28. Cover the entire cake with coconut icing.
29. Be sure to get a piece of this cake for yourself!
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