HOMEMADE German chocolate cake INGREDIENTS :
For the cake
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla1 cup buttermilk
For the coconut-pecan frosting
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped
Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. In large microwaveable bowl, microwave chocolate and water on HIGH 1-1/2 to 2 minutes, or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
In small bowl, beat egg whites with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Take a large bowl and beat in butter and sugar with mixer until light and fluffy. Add egg yolks, 1 at a time while beating. Blend in melted chocolate and vanilla. Alternately with buttermilk, add flour mixture, beating until well blended after each addition.
Add egg whites, stirring gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
Prepare Coconut-Pecan Filling and Frosting then spread between cake layers and onto top of cake.
Adapted from Quick Recipes