German Chocolate Cake


German Chocolate Cake
Print Recipe
German Chocolate Cake
Print Recipe
Ingredients
Chocolate Cake
Coconut Pecan Frosting
Servings:
Instructions
Chocolate Cake
  1. Pre-heat oven to 350 degrees. Grease 3 (9") round cake pans. ( HINT: if you spray with PAM then place a 9" parchment paper in each pan, then spray with Pam again, cake will not stick to pan)
  2. Microwave chocolate and water in a large microwaveable bowl high 1-1/2 to 2 min. until chocolate is almost melted. Stir after 1 min. and then when chocolate is completely melted.
  3. Mix flour, baking soda, and salt. Set aside. Beat butter and sugar with an electric mixture until light and fluffy. Add egg yokes, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternating with buttermilk. Start and end with flour. Beat until well blended after each addition. Beat egg whites on high speed until stiff peak forms. Gently fold into batter. Pour evenly in prepared cake pans.
  4. Bake for 30 min. Or until a toothpick comes out clean. Cool in pan for about 10-15 min. Then remove from pan and cool completely.
Coconut Pecan Frosting
  1. Beat egg yolks, milk, and vanilla in a large sauce pan with whisk until well blended. Add sugar and butter and cook on medium heat for about 12 min. Or until thickened and golden brown stirring constantly. Remove from heat.
  2. Add coconut and nuts mixing well.cool to desired spreading consistency.
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Powered byWP Ultimate Recipe
German Chocolate Cake
Print Recipe
German Chocolate Cake
Print Recipe
Ingredients
Chocolate Cake
Coconut Pecan Frosting
Servings:
Instructions
Chocolate Cake
  1. Pre-heat oven to 350 degrees. Grease 3 (9") round cake pans. ( HINT: if you spray with PAM then place a 9" parchment paper in each pan, then spray with Pam again, cake will not stick to pan)
  2. Microwave chocolate and water in a large microwaveable bowl high 1-1/2 to 2 min. until chocolate is almost melted. Stir after 1 min. and then when chocolate is completely melted.
  3. Mix flour, baking soda, and salt. Set aside. Beat butter and sugar with an electric mixture until light and fluffy. Add egg yokes, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternating with buttermilk. Start and end with flour. Beat until well blended after each addition. Beat egg whites on high speed until stiff peak forms. Gently fold into batter. Pour evenly in prepared cake pans.
  4. Bake for 30 min. Or until a toothpick comes out clean. Cool in pan for about 10-15 min. Then remove from pan and cool completely.
Coconut Pecan Frosting
  1. Beat egg yolks, milk, and vanilla in a large sauce pan with whisk until well blended. Add sugar and butter and cook on medium heat for about 12 min. Or until thickened and golden brown stirring constantly. Remove from heat.
  2. Add coconut and nuts mixing well.cool to desired spreading consistency.
Share this Recipe
 
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