Friday, August 27, 2010

German Chocolate Cake

My youngest daughter has asked for a German chocolate cake for her birthday - she'll be thirty. I am quite excited for the opportunity to make one, as I've never made one before. So here's a recipe I've found, and I'm going for it.

Prepare three 9" cake tins lined with parchment paper.
Preheat oven to 350.

4 oz German's Sweet Chocolate, finely chopped
1/2 cup boiling water

8 oz butter
15 oz of superfine sugar

4 egg yolks
1 tsp vanilla

10 oz cake flour
1 tsp baking soda
1/2 tsp salt

1 cup buttermilk

4 egg whites, stiffly beaten

Melt the chocolate gently in boiling water.
Cream the butter and sugar until fluffy, then add egg yolks, vanilla, and chocolate.
Add dry ingredients alternately with buttermilk, then fold in the beaten egg whites.
Pour into the three 9" pans. Bake for 30-35 minutes.

Frost only the tops of the layers with the traditional German chocolate cake coconut pecan frosting, leaving the sides unfrosted.

coconut pecan filling and frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecan nuts

Combine all ingredients except coconut and pecans in a saucepan.
Cook over a medium heat, stirring constantly, for about 12 minutes. When the mixture thickens, remove from heat.
Stir in the coconut and pecans.
Cool until the mixture is spreadable.

Or should I use this classic old recipe from the inside of the chocolate package.

GERMAN Sweet Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup boiling water
2 cups sifted cake flour
3/4 tsp. Baking soda
1/4 tsp. Salt
3/4 cup (1-1/2 sticks) butter or margarine
1-1/3 cups Sugar
3 Eggs, separated
3/4 tsp. Vanilla
3/4 cup Buttermilk

Coconut-Pecan Filling and Frosting

4 Egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. Vanilla
1-1/2 cups Sugar
3/4 cup (1-1/2 sticks) butter
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups chopped pecans

BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
USE to frost your favorite cake or cupcake recipe.

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