Ingredients: |
Ingredients: 1 package (4oz) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, seperated
1 egg yolk
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Frosting
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cup flaked coconut
1 cup chopped pecans
1 tsp vanilla extract
1 square (1 oz) semisweet chcolate
1/2 tsp shortening
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Directions: |
Directions:Line three greased 9 in. round baking pans with parchment paper. Grease paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
In a largre mixing bowl. cream butter and sugar until light and fluffy. Beat in 5 egg yolks, one at a tim, beating well after each addition. Blend in melted chocolate and vanilla.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In small mixing bowl and with clean beaters, beat the 4 egg yolks unti stiff peaks form. Fold a 1/4 of the egg whites into the creamed mixture; fold in remaining whites.
Pour batter into prepared pans. Bake at 350º for 20-25 min. or until toothpick comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.
Frosting
In a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat.
Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over tops of each cake layer and stack the cakes. Melt the chocolate with shortening, stirring until smooth; drizzle down sides of cake.
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This recipe for German Chocolate Cake (Tast of Home) is from