German Chocolate Cake recommended to brighten any day
May 17, 2016
Throughout my childhood, my family had as many get togethers as possible. German Chocolate Cake was not only my grandmother’s favorite cake to make but also my uncle’s favorite cake to eat.
My original intent was to use my grandmother’s German Chocolate Cake recipe, but sadly it has been misplaced so I settled and decided to use a similar recipe off of Southern Living magazine. So feel free to make the recipe below as many times as you want, as credits go to the amazing chefs at Southern Living. I even included a tasty coconut pecan frosting recipe to go great with the cake. I also added a video of myself creating these tasty desserts.
- Parchment paper
- 2 (4-oz.) packages sweet chocolate baking bars
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Coconut-Pecan Frosting
- Garnish: chocolate-dipped toasted pecan halves
- Preheat oven to 350°. Lightly grease three (9-inch) round cake pans.
- Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
- Combine flour and next two ingredients in a medium bowl.
- Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; cool and frost as desired.
- 2 cups chopped pecans
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 6 egg yolks, lightly beaten
- 2 cups sweetened flaked coconut
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
- Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. The pan will give off some steam, but do not take down to lower heat.
3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand about an hour until spreadable.