| Advertisements |
German Chocolate Cake
| Ingredients | |||
| 1/2 | cup | boiling water | |
| 1 | each | sweet cooking chocolate (4 oz bar) | |
| 1 | cup | butter | |
| 2 | cup | sugar | |
| 4 | each | eggs, separated | |
| 1 | teaspoon | vanilla | |
| 2 1/2 | cup | cake flour | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | cup | buttermilk | |
| ---COCONUT-PECAN FROSTING--- | |||
| 1 | cup | evaporated milk | |
| 1 | cup | sugar | |
| 3 | each | egg yolks | |
| 1/2 | cup | butter | |
| 1 | teaspoon | vanilla | |
| 1 1/3 | cup | flaked coconut | |
| 1 | cup | pecans, chopped | |
Directions: | |||
| CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy, add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites. Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting. ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Cakes