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Friday, August 12, 2011

German Sweet Chocolate Cake

German Sweet Chocolate Cake

Cake:
1-4 oz package German sweet chocolate
1/2 cup boiling water
2 cups sugar
4 egg yolks
1 tsp vanilla
2 1/2 cups sifted cake flour
1 tsp soda
1/2 tsp salt
1 cup buttermilk
4 egg whites, beaten stiffly

Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/2 cup coconut
1 cup chopped pecans

For the cake: Preheat oven to 350 degrees.  Grease and line three 8" cake pans with parchment paper.  Melt chocolate in boiling water.  Cool.  Cream the butter and sugar.  Add in egg yolks one at a time, beating well after each addition.  Blend in chocolate and vanilla.  Soft flour with the soda and salt.  Add flour mixture and buttermilk to the chocolate, alternately and starting and ending with the flour.  Fold in the beaten egg whites.  Pour evenly into the prepared pans and bake for 30-40 minutes.  Cool.

For the frosting: Cook everything but the coconut and pecans in a medium saucepan over medium heat until thickened, about 12 minutes.  Stir in the coconut and pecan.  Cool and frost the tops only of the cakes.

Recipe Source: Lillian Ulmer

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