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German Chocolate Cake

by on November 6, 2013

I have to say German Chocolate Cake is one of my favorite things. There’s something about rich chocolate, sweet coconut and crunchy pecans all coming together to create an explosion of textures and flavors. This cake can even be dressed up with a fudge icing and take it to a whole ‘nother level of decadence. So here’s the recipe that can be found on the inside of any Baker’s German Sweet Chocolate package.

Ingredients

1 pkg.  (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

1/2 cup  water

4 eggs, separated

2 cups  flour

1 tsp.  baking soda

1/4 tsp.  salt

1 cup  butter, softened

2 cups  sugar

1 tsp.  vanilla

1 cup  buttermilk*

Directions

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

*SUBSTITUTE

If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

NOTE

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

Coconut-Pecan Filling and Frosting

Ingredients

4 egg yolks

1 can  (12 oz.) evaporated milk

1-1/2 tsp.  vanilla

1-1/2 cups  sugar

3/4 cup  butter or margarine

1 pkg.  (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2 cups  chopped PLANTERS Pecans

Directions

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

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