WHOLE WHEAT GERMAN CHOCOLATE CAKE

Whole Wheat German Chocolate Cake image

Provided by AltB8878

Categories Dessert

Time 1h55m

Yield 1 9 in cake, three layers high, 16 serving(s)

Number Of Ingredients 17

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1/2 cup cocoa powder
1/2 cup boiling water
1 cup butter
1 cup agave nectar
4 eggs, separated
1 teaspoon vanilla
2 cups soft wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup milk
3/4 cup agave nectar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups unsweetened coconut, shredded
1 cup pecans, sliced

Steps:

For cake;
Mix water and coca powder; cool and set aside.
Cream butter and nectar (honey can be used instead).
Beat in Egg yolks.
Stir in Vanilla and chocolate. Set aside.
Mix Flour soda and salt and whisk to remove clumps.
Add to butter mixture alternating with butter milk, beginning and ending with flour.
With a had spatula, mix batter well.
Beat egg whites until stiff. Fold into batter.
Pour into 3 round cake pans, sprayed with Pam spray, or any other product.
Bake at 350 for 30 minutes. let cool and frost.
For frosting;.
Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.
Add pecans and coconut. Let cool.
Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).
Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!