GERMAN SWEET CHOCOLATE CAKE

GERMAN SWEET CHOCOLATE CAKE image

Provided by Ellen Bales

Time 1h

Number Of Ingredients 20

FOR THE CAKE:
1 pkg (4 oz.) baker's german's sweet chocolate
1/2 c water
2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1 c (2 sticks) butter, softened
2 c sugar
4 eggs, separated
1 tsp vanilla extract
1 c buttermilk
coconut-pecan filling and frosting
FOR THE COCONUT-PECAN FROSTING:
4 egg yolks
1 can(s) (12 oz.) evaporated milk
1 1/2 tsp vanilla extract
1 1/2 c sugar
3/4 c (1-1/2 sticks) butter
1 pkg (7 oz.) baker's angel flake coconut (about 2-2/3 cups)
1 1/2 c chopped pecans

Steps:

1. FOR THE CAKE: Microwave the chocolate and the water in a large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. In a medium bowl, mix the flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
3. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
4. Cover the bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Pour batter evenly into prepared pans.
5. Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes. Remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.
6. FOR THE FROSTING: In a large saucepan, beat egg yolks, milk, and vanilla with a whisk until well-blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
7. Add coconut and nuts. Mix well. Cool before frosting cake.