GERMAN CHOCOLATE CAKE RECIPE

GERMAN CHOCOLATE CAKE RECIPE

• one 4 oz pkg of German sweet chocolate
• 1/2 C. water
• 2 C. flour
• 1 t baking soda
• 1/4 t salt
• 1 C. (2 sticks) butter, softened
• 2 C. sugar
• 4 eggs, separated
• 1 t. vanilla
• 1 C. buttermilk

• coconut-pecan filling and frosting

Preheat oven to 350 degrees F. Cover bottoms of 3 (9 inch) round cake pans with wax paper, grease sides of pans.

Microwave chocolate and water in small microwavable bowl on high one and a half - two minutes or until chocolate is almost melted, stirring after first minute.  Stir until chocolate is completely melted.

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

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean.  (Bake 50 minutes if using 13 x 9 inch pan) Immediately run small metal spatula around cake layers.  Cool in pans 15 minutes; remove layers from pans to wire racks.  Discard wax paper.  Cool cake completely.

Spread coconut - Pecan filling and frosting between cake layers and onto top of cake.

bake times for  jumbo cupcakes:  20 - 22"  fill with 1/2 - 2/3C batter

                        standard cupcakes:  18 - 20"  fill with 1/4 - 1/3 C batter

                        mini cup cakes:  8 - 10 "  fill with 1 heaping tablespoon batter

check for doneness by inserting a toothpick in the center at the least baking time.  if it comes out clean or with just a few dry crumbs attached, your cupcake is done.

PECAN FILLING AND FROSTING RECIPE

• 1 (12 oz) evaporated milk
• 1 1/2 C. sugar
• 3/4 C. (1 1/2 sticks) butter or margarine
• 4 egg yolks, slightly beaten
• 1 1/2 t. vanilla
• 1 pkg (7 oz) flaked coconut (about 2 2/3 C.)
• 1 1/2 C. chopped pecans

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

Add coconut and nuts; mix well.  Cool.

Use to frost your favorite cake or cupcake recipe.

This is recipe was found on the box of Baker's German's sweet chocolate.  You are encouraged to leave a comment and tell us what you think.

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