Professional German Chocolate Cake Recipe
Ingredients:
- 1/2 cup boiling water
- 4 ounces sweet cooking German chocolate
- 2 cups sugar
- 1 cup butter, softened
- 4 egg yolks
- 1 teaspoon vanilla
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
Coconut Pecan Frosting:
- 1 cup sugar (1 1/2 cups)
- 1/2 cup butter (3/4 cups)
- 1 cup evaporated milk (12 oz. can)
- 1 teaspoon vanilla (1 1/2 tsp)
- 3 egg yolks (4 egg yolks)
- 1 1/3 cups flaked coconut (2 cups)
- 1 cup chopped pecans (1 1/2 cups) (optional)
Instructions:
- Preheat the oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
- Pour boiling water over chocolate, stirring until melted; allow to cool. In a large mixing bowl, combine sugar and softened butter until light and fluffy. Gradually beat in egg yolks, one at a time. Mix in the melted chocolate and vanilla on low speed.
- Alternately, mix in flour, baking soda, and salt with buttermilk, beating after each addition until the batter is smooth. Fold in stiffly beaten egg whites.
- Divide the batter among the prepared pans. Bake square pans for 40-45 minutes or round pans for 35-40 minutes. Check for doneness with a toothpick inserted in the center. Allow cakes to cool and then top with Coconut-Pecan Frosting.
Coconut Pecan Frosting:
- In a saucepan, mix sugar, butter, milk, vanilla, and egg yolks. Cook over medium heat, stirring occasionally, until thickened, approximately 12 minutes. Remove from heat.
- Stir in coconut and pecans. Beat until the frosting reaches spreading consistency. Allow it to cool and thicken before icing the cake.