Today is my Matt's Birthday! God has blessed me immensely with such an amazing teammate in life, and to celebrate I made his favorite, German Chocolate Cake. So in the spirit of birthdays and gift giving, I am going to share my recipe. The cake recipe is something I've found in the past years and the icing recipe is my grandmothers (shh...don't tell her I'm sharing)! =)
|First and foremost, collect all of your ingredients! (and preheat oven to 350)|
|Then, grease and flour 3 cake pans and set aside. (I have these awesome non-stick Gold Touch pans, so I just cut parchment paper and line the bottoms.)|
|Combine the chocolate and water in a small saucepan, melt, and set aside.|
|Combine flour, soda and salt and sift. (I always sift twice, makes it more light and fluffy.)|
|Cream butter and sugar in mixer, then one at a time add egg yolks.|
|Slowly add the melted chocolate mixture to the butter/sugar mixture. Once incorporated, alternately add flour mixture and buttermilk in two parts, starting with the flour mixture.|
|Fold in 1/3 of the egg whites, then quickly fold in the remaining egg whites, until there are no streaks.|
|Combine ingredients in saucepan and bring to a boil.|
|Once it comes to a boil and thickens, remove from heat and add coconut and pecans.|
|Once the cakes have cooled for about 10 minutes, remove them from the pan and allow to cool completely on a cooling rack.|
|Layer the cake and icing, once the icing has completely cooled.|
|Add your top layer of cake, and then ice the top and sides.|
|And you have a German Chocolate Cake! YUMMY!!|
German Chocolate Cake
4 (1 oz) squares German sweet chocolate
1 cup of butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
Preheat oven to 350 degrees F. Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces of chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup of butter and 2 cups of sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack.
German Chocolate Icing
(I ALWAYS double this recipe for the cake, and it makes the perfect amount.)
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 teaspoon vanilla extract
1/4 pound of butter
1 1/2 cups of coconut
1 cup of pecan
Mix all ingredients in a saucepan over medium heat and bring to a boil. Allow icing to thicken, but stir continuously. Remove from heat and stir in coconut and pecans. Continue to stir until cool and thick enough to spread over cake.