Shut the front door! This German Chocolate Cake looks unreal. 😍 Try the FULL RECIPE by my Baker Spotlight Michelle Lynn!
Ingredients for Cake:
1 (4-ounce) package baker’s German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Ingredients for Coconut-Pecan Frosting:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans
Directions for Cake:
• Preheat the oven to 350° F.
• Melt chocolate in water, and let cool.
• Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes.
• Frost cake.
Directions for Coconut-Pecan Frosting:
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.
Servings 1
Preparation time 30mins
Cooking time 60mins
Perfect Bake Time with Rushion McDonald
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