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German Sweet Chocolate Cake

sweet.chef's picture
Ingredients
  German sweet chocolate 4 Ounce, bakers (1 Package)
  Boiling water 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Egg yolks 4
  Vanilla extract 1 Teaspoon
  Sifted cake flour 1⁄2 Cup (8 tbs) (Swans Down)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Egg whites 4 , stiffly beaten
  Coconut pecan frosting 1 Cup (16 tbs)
  Evaporated milk 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sweetened coconut flakes 1 1⁄3 Cup (21.33 tbs) (Bakers Angel Rake Coconut)
  Chopped pecans 1 Cup (16 tbs)
Directions

Melt chocolate in boiling water; set aside to cool.
Line the bottom of three 8- or 9-inch cake pans with parchment or wax paper; set aside.
Preheat oven to 350°F (175°C).
Cream butter or margarine and sugar until fluffy.
Add egg yolks 1 at a time, beating well after each.
Blend in vanilla and chocolate-water mixture.
Sift together flour, baking soda and salt.
Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten egg whites.
Pour into prepared pans.
Bake 30 to 40 minutes.
Cool in pans 10 minutes.
Turn out on wire racks.
Cool completely.
Prepare Coconut-Pecan Frosting.
Frost only tops of cake layers.
Makes one 3-layer 8- or 9-inch cake.
Coconut-Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter or margarine and vanilla in a medium saucepan.
Stir over medium heat until thickened, about 12 minutes.
Stir in coconut and pecans.
Cool, beating occasionally, until thick enough to spread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes

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