CHOCOLATE CAKE MADE IN GERMANY
The BEST German Chocolate Cake ever, with layers of coconut pecan frosting and chocolate icing. This dessert is fantastic!
My family consisted of seven people, and practically every single one of us would request this German Chocolate Cake for our birthdays as children.
As a twin, I was really fortunate in that my mother would prepare both of my favorites! My sister got German chocolate cake, while I got carrot cake! What could be better than a piece of each for your birthday?
My mother always made it from the inside out, with coconut frosting in between the layers and on top, and homemade chocolate frosting on the exterior.
WHAT EXACTLY IS GERMAN CHOCOLATE CAKE?
The name German chocolate cake is misleading because it is not a German treat. Traditionally, the cake is a lighter colored cake with a little chocolate flavor and is coated in coconut pecan frosting. My family’s version is a chocolate cake with chocolate frosting all over it and coconut frosting on top and in the center. This cake is quite delicious, especially if you like chocolate!
INGREDIENTS: 1/2 cup hot water
4 oz. delicious German cooking chocolate
2 c. sugar
1 cup softened butter
four egg yolks
1 teaspoon vanilla extract
2 and 1/2 cup cake flour
1 tsp. baking soda
1 teaspoon sea salt
1 quart buttermilk
4 stiffly beaten egg whites
Frosting with coconut and pecans
1 cup (1 1/2 cups) sugar
1/4 cup (1/2 cup) butter
1 cup evaporated milk (from a 12-ounce can)
1 teaspoon vanilla extract (1 1/2 teaspoon)
3 egg yolks (4 total)
2 cups flaked coconut (1 1/3 cup)
1 cup (1 1/2 cups) chopped pecans
DIRECTIONS: Preheat oven to 350°F. Grease two 9-inch square baking pans or three 8-inch round baking pans.
Pour boiling water over chocolate and stir until melted; cool. In a large mixing basin, cream together the sugar and butter until light and fluffy. One at a time, beat in the egg yolks. On low speed, mix in the chocolate and vanilla.
Alternately add flour, baking soda, and salt with buttermilk, mixing after each addition until the batter is smooth. Incorporate the egg whites.
Divide the batter among the pans. Bake for 40-45 minutes in square pans or 35-40 minutes in round pans. With a toothpick in the center, check for doneness. Allow to cool before sprinkling with Coconut-Pecan Frosting.
In a saucepan, combine the sugar, butter, milk, vanilla, and egg yolks. Cook, stirring periodically, over medium heat until thick, about 12 minutes. Turn off the heat. Mix in the coconut and pecans. Beat till smooth and spreadable. Allow cake to cool and thicken before frosting.
