German Chocolate Cake
Cake artists, this one is for you. This delicious, tri-level German Chocolate Cake is sure to impress and please your friends.
Ingredients
- 1 (4 oz. pkg.) German Sweet Chocolate (separated)
- 1/2 cup boiling water
- 2 cup sugar
- 1 cup butter
- 4 Nature's Yoke Eggs, separated
- 1 tsp vanilla
- 2 1/4 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
COCONUT PECAN FROSTING INGREDIENTS
- 1 cup evaporated milk
- 1 cup sugar
- 3 Nature's Yoke egg yolks
- 1/2 cup butter
- 1 tsp vanilla
- 1 1/3 cup flaked coconut
- 1 cup chopped pecans
Instructions
- Melt chocolate in boiling water. Cool.
- Cream sugar and butter until fluffy.
- Add egg yolks, vanilla and chocolate and mix well.
- Mix dry ingredients and add to chocolate mixture alternately with the buttermilk.
- Beat egg whites until stiff and gently fold into batter.
- Pour into 3 (9 inch) round cake layer pans with bottoms lined with wax paper. Bake at 350 degrees F. for 30-35 minutes.
- Cool cakes.
COCONUT PECAN FROSTING
- In a medium size saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook and stir over medium heat until thickened, about 12 minutes.
- Add coconut and chopped pecans.
- Cool until thick enough to spread, beating occasionally.
- Frost the tops of each cake layer with the frosting.
- Carefully place cooled, frosted layers on top of each other.
