BEST GERMAN CHOCOLATE CAKE

German Chocolate Cake 

Ingrédients 

  Cake

• 1 pkg. (4 oz) Baker’s German Sweet Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk
• COCONUT-PECAN FROSTING:
• 4 egg yolks
• 1 can (12 ounces) evaporated milk
• 1-1/2 teaspoons vanilla
• 1-1/2 cups sugar
• ¾ cup (1-1/2 sticks) butter
• 1 pkg. (7 ounces) coconut
• 1-1/2 cups pecans, chopped

Instructions:

GERMAN CHOCOLATE CAKE:

1. -Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans.
2. -Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
3. -Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
4. -Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
5. -Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
6. -Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers.
7. -Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Step8: Spread coconut-pecan frosting between cake layers and onto top of cake

   COCONUT-PECAN FROSTING:

1. -Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
2. -Add coconut and nuts and mix well. Cool to desired consistency.
3. -Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.