GERMAN CHOCOLATE CAKE

Cakes

Ingredients

  • 1/2 cup water
  • 4 ounces German sweet chocolate (four 1-ounce squares)
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites
  • Filling:
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 egg yolks, beaten
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Chocolate Drizzle:
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). (Decrease temperature by 25 degrees for dark pans). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat the water and 4 ounces of chocolate, stirring constantly until melted. Remove from heat
and allow to cool.
2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until blended.
3. In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans. Bake in the center of the oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, 1 cup milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick
enough to spread.
6. Spread filling between layers and on top of cake.
7. Chocolate Drizzle: In a small saucepan, melt shortening and 2 ounces of chocolate. Stir until smooth and drizzle down the sides of the cake.

Make 3-layer 9 inch cake (12 servings).










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Submitted 6/13/05.
Source: Adapted from Allrecipes
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
GERMAN CHOCOLATE CAKE