German Chocolate Cake is one of my favorite desserts! This FULL RECIPE by my #BakerSpotlight Evelyn Ragland looks too good!
2 sticks butter (softened)
2 1/4 cups all-purpose flour
½ cup water
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup buttermilk
4 large eggs, separated
1 teaspoon pure vanilla extract
4 oz. bar German Sweet Chocolate
Pecan Coconut Frosting Ingredients:
2 cups granulated sugar
2 cups evaporated milk
6 large egg yolks lightly beaten
3 cups chopped pecans (12 ounces)
2 cups sweetened shredded coconut (6 ounces)
2 sticks unsalted butter, sliced
2 teaspoons vanilla extract
In a heavy medium sized saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in the pecans, coconut, and vanilla extract. Cool to room temperature stirring occasionally. Make the cake while the frosting cools. Put first layer rounded side down on a cake plate, spread top and sides with the frosting. Add second layer rounded side up spread frosting on top and sides of the layer. Add third layer rounded side up, frost top and sides of the layer. Store the cake covered in the refrigerator.
Preheat oven to 350 degrees F. Place a round piece of parchment paper in the bottom of three 8 inch cake pans. Liberally spray each pan with Bakers Joy Baking Spray with Flour over the parchment paper and around all sides of the pan. Bring the water to a simmer in a small saucepan, break the chocolate into chunks and stir it into the water until it is completely melted. Set aside to cool. In a medium bowl combine the flour, baking soda, and salt, set aside. In a large bowl using an electric mixer on medium high, beat the butter and sugar until light and fluffy about 3 to 5 minutes. Beat in egg yolks, one at a time. On low speed, beat in melted chocolate and vanilla extract. Add the flour mixture in 3 batches, alternating between 2 batches of the buttermilk, beat until just combined (do not over beat) Wash and dry mixer beaters. In a small bowl beat the egg whites on high with the mixer until stiff peaks are formed. Fold the egg whites into the cake batter with a spatula. Turn the bowl and make sure to scrape the bottom and sides, so that egg whites are completely blended into the batter. Turn the batter into the cake pans, dividing equally and smoothing the tops with the spatula. Bake 35 to 40 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes. Run a knife around the edges of the cakes and invert onto cooling racks. Put one rounded side down, and two rounded sides up. Transfer to a cake plate and frost as described above.