Post by NancyRogers on Dec 18, 2003 13:10:55 GMT -6
Sue, This is a Cake my late wife made for my Son on his 16th BD. I have been
making it for him every year and he is now 36.
Hal from OH
GERMAN CHOCOLATE CAKE
Serves 16. This is an excellent recipe for a traditional favorite. Cake:
4 ounces German sweet chocolate
1/2 cup boiling water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk, at room temperature
4 egg whites
Coconut Pecan Filling/Frosting:
1 cup sweetened condensed milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter, at room temperature
1 teaspoon vanilla
1-1/2 cups flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease 3 8-inch cake pans or line with parchment paper.
Melt chocolate in boiling water, cool. Sift together flour, baking soda, and salt; set aside.
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition stir in melted chocolate and vanilla. Stir in flour mixture alternating with buttermilk, mixing after each addition until very smooth.
Beat egg whites until stiff; fold into batter. Pour into prepared pans. Bake 30 to 35 minutes, until a cake tester inserted in the center comes out clean.
Run a knife around edges of cakes; cool in pans 15 minutes. Remove from pans; finish cooling on racks.
Fill between layers and frost tops and sides.
Filling/Frosting: Combine condensed milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes).
Remove from heat; stir in coconut and pecans. Cool until filling reaches spreading consistency, stirring occasionally.
Makes 2-1/2 cups.Per serving: 558 calories, 31 grams fat,
making it for him every year and he is now 36.
Hal from OH
GERMAN CHOCOLATE CAKE
Serves 16. This is an excellent recipe for a traditional favorite. Cake:
4 ounces German sweet chocolate
1/2 cup boiling water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk, at room temperature
4 egg whites
Coconut Pecan Filling/Frosting:
1 cup sweetened condensed milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter, at room temperature
1 teaspoon vanilla
1-1/2 cups flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease 3 8-inch cake pans or line with parchment paper.
Melt chocolate in boiling water, cool. Sift together flour, baking soda, and salt; set aside.
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition stir in melted chocolate and vanilla. Stir in flour mixture alternating with buttermilk, mixing after each addition until very smooth.
Beat egg whites until stiff; fold into batter. Pour into prepared pans. Bake 30 to 35 minutes, until a cake tester inserted in the center comes out clean.
Run a knife around edges of cakes; cool in pans 15 minutes. Remove from pans; finish cooling on racks.
Fill between layers and frost tops and sides.
Filling/Frosting: Combine condensed milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes).
Remove from heat; stir in coconut and pecans. Cool until filling reaches spreading consistency, stirring occasionally.
Makes 2-1/2 cups.Per serving: 558 calories, 31 grams fat,