German Chocolate Cake
Author: 
 
Moist, chocolatey cake with that nutty caramel frosting!
Ingredients
  • CAKE:
  • 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
  • 3 Tablespoons dry cocoa ( I used 2 T Special Dark and 1 T Regular cocoa)
  • ½ cup strong coffee (preferred) or water
  • 4 eggs, separated
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup butter, softened
  • 1¾ cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk (or add 1 T. lemon juice or vinegar to 1 cup of milk and let sit for a few minutes. I keep powdered buttermilk on hand just in case, and use as directed for one cup.)
  • FROSTING::
  • 4 egg yolks
  • 1 can (12 oz.) evaporated milk
  • 1-1/2 tsp. vanilla
  • 1-1/2 cups sugar
  • ¾ cup butter or margarine
  • 1 pkg. (7 oz.) flaked or shredded Coconut (2-2/3 cups), toasted (toasting is optional)
  • 1-1/2 cups chopped Pecans, toasted. (toasting is optional)
Instructions
  1. Cake:
  2. Preheat the oven to 350°. Line the bottom of the cake pan (I used a 9 X 13) with parchment paper and give it a light spray of non stick cooking spray.
  3. Place coffee in a small mixing bowl. Break up the chocolate into squares and throw it into the coffee with the cocoa. Heat on high in the microwave for at least one minute - hot enough to melt the chocolate. Let it sit for a few minutes to melt the chocolate. Beat the butter and sugar together for about a minute. Separate the eggs, adding the yolks to the butter and sugar, and put the whites in a medium mixing bowl. Beat the egg whites to stiff peaks and set aside. Beat the egg yolks and vanilla into the butter mixture for about one minute. Whisk the chocolate mixture until smooth, making sure the chocolate is melted. Mix the melted chocolate into the butter mixture. Dump the dry ingredients into the bowl with the butter mixture, (including the powdered buttermilk if using). Start mixing and add the buttermilk/soured milk. Don't overmix, you can dry the cake out. Once this is blended smooth, fold in the egg whites just until incorporated. Pour into prepared cake pan and smooth it to level. Bake for about 55 minutes. Time may vary according to your oven and will certainly vary if you use 2 or 3 round cake pans.
  4. When you remove from the oven. immediately run a knife or fine spatula around the edge of the pan. Let cool for at least 15-20 minutes before removing from the pan. You could certainly split this lengthwise as well, and turn it into a 2 layer cake that way.
  5. Frosting:
  6. If toasting the coconut and/or nuts, just throw them on a cookie sheet and place in the oven at 300° for about 10 minutes until they start to turn golden brown. Set aside to cool.
  7. Put the egg yolks into a medium saucepan and whisk until smooth. Add the evaporated milk, whisking to mix in the yolk. Add the sugar and butter. Heat over medium heat, stirring constantly, for about 12-13 minutes, until mixture turns slightly darker and thickens. Remove from heat and stir in vanilla, coconut and nuts. Let this cool prior to frosting the cake.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/german-chocolate-cake/