German Chocolate Cake with Coconut Pecan Frosting Recipe
German chocolate cake is something that I have never been that into…except for its icing. I love its coconut-pecan icing.
It was never a cake that my mom or grandmothers made very often. In fact, the only person I remember frequently making a German chocolate cake was my uncle. He made two desserts that I remember, the cake and mincemeat (the mincemeat was usually a barely to not edible mess because of his insistence on grinding all of the fruit including the raisins..but I digress).
Fast forward a few lot of years; it turns out I married a guy who loves German chocolate cake. It is usually the cake he requests for his birthday. Thus, I had to learn how to make it.
Frankly, I have often used a box mix and/or canned icing to save time. However, the best is when they are both made from scratch. If you are going to use a short cut, I suggest using a boxed cake mix with homemade frosting. The canned frosting is not even close to the flavor of the homemade stuff.
The recipe is just a slight variation on the original Baker’s German sweet chocolate bar recipe.
Recipe: German Chocolate Cake
Ingredients:
- 4 oz. Baker’s German sweet chocolate
- 1/2 c. boiling water
- 4 egg whites, room temperature
- 1/4 tsp. cream of tartar
- 2 c. sugar
- 1 c. unsalted butter, room temperature
- 4 egg yolks
- 1 tsp. vanilla
- 1 c. all purpose flour
- 1 1/2 c. cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
Instructions:
Place chopped chocolate into a heat proof bowl and add boiling water. Stirring until chocolate is melted.
Beat room temperature egg whites and cream of tartar in a room temperature clean bowl and set aside.
In another bowl, cream butter and sugar until fluffy.
Add yolks to the butter mixture, one at a time, beating well after each.
Add melted chocolate and vanilla.
Sift flour, soda, and salt together.
Add flour mixture alternatively with the buttermilk (1/4 to 1/3 at a time) to the chocolate mixture.
Beat until smooth.
Mix in 1/4 of beaten egg whites.
Fold in the remaining egg whites.
Pour into to greased and floured round 9″ or 10″cake pans.
Bake at 350 degrees F for 30 to 40 minutes, until inserted toothpick comes out clean.
Copyright © 2014.
Recipe by Paula, A Simple Home Cook.
Recipe: German Chocolate Icing
Ingredients:
1 c. evaporated milk
1 c. white sugar
3 egg yolks
1/2 c. unsalted butter
1 tsp. vanilla
pinch of salt
1/2 c. chopped nuts
1 1/3 c. coconut
Instructions:
Cook milk, sugar, egg yolks, and butter over medium to medium- high heat until thick, about 12 minutes.
Remove from heat, add vanilla, nuts and coconut.
While still warm (not hot), spread over one cake layer (or layers for filling) and use the remaining to cover the top.
Copyright © 2014.
Recipe by Paula, A Simple Home Cook.