GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY

GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY image

Number Of Ingredients 17

Ingredients

4 oz Baker's German's sweet chocolate, broken into squares
1/2 cup water
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, separated, at room temperature shopping list
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cans evaporated milk
6 egg yolks
2 cups sugar
1 cup butter, cut into small pieces
2 teaspoons vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans

Steps:

* Preheat oven to 350. * Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper. * In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes. * Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside. * In a small bowl, lightly beat the egg yolks, about 1 minute. * In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes. * Add the egg yolks, beating until well combined. * Add the chocolate mixture and the vanilla extract. * Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth. * In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter. * Divide batter among the prepared pans. * Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most. * Let cake cool in pans for 10 minutes. * Remove from pans and cool completely on wire rack. * In a large saucepan, beat together the evaporated milk and the egg yolks. * Stir in the sugar, the butter , and the vanilla extract. * Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat. * Stir in the coconut and pecans. * Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.) * When cake has cooled, spread frosting between layers and over top of cake.