German chocolate cake

German chocolate cake

Ingredients/Components

• sugar - 2 c
• chopped pecans - 3/4 c
• pkg - 1 oz
• vanilla extract - 1 tsp
• butter or margarine - 3/4 c
• eggs, separated - 4 item
• water - 1/2 c
• egg yolks - 4 item
• soda - 1 tsp
• buttermilk - 1 c
• flaked coconut
• shortening - 1 c
• sifted cake flour
• Pinch salt - 1 item
• Coconut-Pecan Frosting - 1 item
• Cool; stir in vanilla and set aside

How to make german chocolate cake:

Combine chocolate and water; bring to a boil, and stir until chocolate melts. Cool; stir in vanilla and set aside. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread coconut-pecan frosting between layers and on top and sides of cake. Garnish with pecans, if desired.Coconut-Pecan Frosting:1 1/3 c. evaporated milk1 1/2 c. sugar4 egg yolks3/4 c. butter or margarine1 tsp. vanilla extract1 1/2 c. flaked coconut3/4 c. chopped pecans Combine milk, sugar, egg yolks and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut and pecans; stir until frosting is cool and of spreading consistency.

Recipe categories: Desserts, Cakes, Coconut.