German Chocolate Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 lb unsalted butter
• 1 1/2 cups sugar
• 4 large eggs, separated
• 4 ounces chocolate, melted in
• 1/2 cup boiling water, and cooled
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup shredded unsweetened coconut
• 1 cup chopped pecans
• frosting
• 1 cup evaporated milk
• 1 cup sugar
• 1/4 lb unsalted butter (1 stick)
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded unsweetened coconut

Recipe

• 1 for the cake:.
• 2 position the racks in the upper and lower thirds and preheat oven to 350°f
• 3 lightly butter the bottom and sides of three 8-inch.
• 4 round cake pans. line the pans with parchment paper. dust the bottom and sides with flour; tap out the excess.
• 5 into a medium bowl, sift the cake flour and the baking soda. using an electric mixer set at medium.
• 6 speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. beat in one egg yolk at a time blending well after each addition. beat in the melted chocolate mixture and the vanilla. at low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
• 7 overbeat. fold in the coconut and pecans.
• 8 beat the egg whites until stiff peaks form. blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. spoon the batter into the prepared pans.
• 9 bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
• 10 transfer the cakes in the pans to wire racks and.
• 11 cool 10 minutes. invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
• 12 for the frosting:.
• 13 in a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. simmer for 10 minutes, stirring constantly. do not let mixture boil fast; lower the heat if necessary.
• 14 remove from heat and stir in the vanilla, pecans, and coconut.
• 15 place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
• 16 place a cake layer on a serving platter. spread 1/4 of the frosting evenly over the cake layer,.
• 17 making sure to spread it all the way to the edges.
• 18 top with the second layer, and spread with 1/4 of the.
• 19 frosting. top with the third cake layer. evenly frost the top and sides of the cake with the remaining frosting.