German Chocolate Cake with Coconut-Pecan Frosting
Makes one 9-inch triple layer cake
In the past, I tried several recipes for German Chocolate Cake, sometimes called German Sweet Chocolate Cake, but was never thrilled. Likewise, the store-bought versions are just too sweet and not very flavorful. When I discovered that it was a friend's favorite cake, I knew I had to search further to surprise him on his birthday. Lo and behold, the recipe was on the package of Bakers German sweet chocolate all along, and this is based on the original. I suspect people have altered the recipe because it does take some perseverance to make the frosting, but that is part of what makes this cake so darn good. It might not be something you want to tackle often, but make it for a special occasion or to impress other participants at a potluck event. If you do not care for coconut, just omit it. I have done that and the frosting is still exceptionally delicious.
- 1 package (4-ounces) German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, preferably unsalted, room temperature
- 2 cups granulated sugar
- 4 large egg yolks, room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk, room temperature
- 4 large egg whites, room temperature
- 1 can (12-ounces) evaporated milk
- 1-1/2 cups granulated sugar
- 4 slightly beaten large egg yolks
- 3/4 cup butter, preferably unsalted
- 1-1/2 teaspoons vanilla
- 2 cups flaked coconut
- 1-1/2 cups chopped pecans
For the cake, preheat oven to 350° F. Line bottom of three 9-inch layer pans with wax or parchment paper. Microwave chocolate and water in large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted. (Microwave times can vary greatly depending on wattage. Always start with less and add more as needed.) Stir until chocolate is completely melted. Mix flour with baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks. Gently stir into batter. Pour batter into prepared pans. Bake for 30 minutes or until cake springs back to the touch. Remove from oven; immediately run spatula between cake and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off paper. Cool completely on wire racks.
Meanwhile, make the frosting. Place milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Stir in coconut and pecans. Beat until cool and of spreading consistency. Frost cake, spreading frosting between each layer, then on top and sides.
Notes: If you have a standup electric mixture, use it to make the frosting because it takes a very long time with a hand held mixer. I found that out the hard way.