German Chocolate Cake
September 13, 2017
- FOR CAKE
- FOR COCONUT-PECAN FILLING & TOPPING
- Serving Size: 1 (260.9 g)
- Calories 871.5
- Total Fat - 54.5 g
- Saturated Fat - 25.7 g
- Cholesterol - 794.1 mg
- Sodium - 633.8 mg
- Total Carbohydrate - 81.1 g
- Dietary Fiber - 2.8 g
- Sugars - 59.4 g
- Protein - 17.4 g
- Calcium - 158 mg
- Iron - 3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch cake pans with the cooking spray. Line bottoms of pans with the paper.
Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
In a medium bowl, stir the flour, baking soda and salt until mixed; set aside.
In another bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed.
On low speed, beat in the melted chocolate and 1 teaspoon vanilla.
On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks.
Gently fold egg whites into the batter
Pour batter into pans, or until a toothpick inserted in the center comes out clean
Bake 35 to 40 minutes.
Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack.
Cool completely, about 1 hour.
In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.
Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer.
Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted.
Store cake covered in the refrigerator.
Tips & Variations
No special items needed.