Directions: |
Directions:Heat oven to 350 º and grease and flour 3 9" cake pans. Microwave chocolate and water in large bowl on high 1 1/2 -2 minutes until chocolate is almost melted. stirring after 1 minute. 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 a 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 minutes or until toothpick comes out clean. Immediately run small spatula round cakes in pans. Cool cakes in pan for 15 min; remove from pans to wire racks and cool completely. Spread Coconut-Pecan Frosting between layers and on top of cake.
Coconut-Pecan Frosting:
4 eggs
1 can(12oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks)butter or margarine
1 pkg. (7oz) Coconut 2 2/3 cups
1 1/2 cup chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter and cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat add coconut and nuts, mix well. Cool frost cake. |
This recipe for German Chocolate Cake is from