Ingredients: |
Ingredients: CAKE:
1 4-ounce package Baker's German sweet chocolate
1/2 cup water
4 eggs, separated
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
COCONUT-PECAN FROSTING:
4 egg yolks
1 12-ounce can evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup butter or margarine
1 7-ounce package flaked coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans
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Directions: |
Directions:Heat oven to 350º. Cover bottoms of three 9-inch cake pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1 1/2 to 2 minutes or 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 large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in 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 at 350º or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cook cakes in pans for 15 minutes; remove from pans to wire racks. Cool completely.
For frosting, beat egg yolks, milk and vanilla in a large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat for about 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts; mix well and cool. Spread between layers and on top and sides of cake. |
Personal
Notes: |
Personal
Notes: This is always a favorite for birthdays, especially for Paul, Mary Ellen, and Margaret. I always make a second dessert when I bake this because none of the "grands" like coconut!
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This recipe for Baker's Original German Sweet Chocolate Cake is from