german chocolate cake iii

Ingredients

• Servings: 1
• 1/2 cup water
• 4 (1 ounce) squares german sweet chocolate
• 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
• 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
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 9 inch round pans. sift together the flour, baking soda and salt. set aside. in a small saucepan, heat water and 4 ounces chocolate until melted. remove from heat and allow to cool.
• in a large bowl, cream 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 incorporated.
• in a large glass or metal 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.
• pour into 3 - 9 inch pans bake in the preheated 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 wire rack.
• to make the filling: in a saucepan combine 1 cup sugar, evaporated 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.
• spread filling between layers and on top of cake. in a small saucepan, melt shortening and 1 ounce of chocolate. stir until smooth and drizzle down the sides of the cake.