German Chocolate Cake with Pecan Topping
German Chocolate Cake with Pecan Topping
Ingredients
Cake:
4 oz. sweet baking chocolate
½ cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups white sugar
1 cup softened butter
4 egg yolks
1 tsp vanilla
4 egg whites
Topping:
1 cup buttermilk
12 oz. evaporated milk
1 ½ cup sugar
3/4 cup softened butter
4 egg yolks
1 ½ tsp vanilla
1 ½ – 2 cup shredded coconut
1 ½ – 2 cup chopped pecans
Directions:
- Preheat oven to 350. Spray bottom of 2 lb. European baker
- Use Small mixing bowl to melt chocolate and water in microwave. About 1 ½ – 2 minutes. Stir half way through.
- Use Medium mixing bowl to mix together flour, soda & salt. Set aside.
- Use Large mixing bowl to cream 1 cup butter & 2 cups sugar until light and fluffy. Use egg separator to separate the yolks from the white and then add 4 egg yolks, one at a time. Mixing well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
- Use Medium mixing bowl to beat 4 egg white from step 4 until soft peaks form. Gently fold into batter. Pour into 2 lb. European baker.
- Bake at 350 degrees for 30-45 minutes or until toothpick inserted into center of cake comes out clean. Cool Completely, then frost with coconut-pecan frosting.
- Using Medium mixing bowl combine milk, 1 ½ cups sugar, ¾ cup softened butter, 4 egg yolks & 1 ½ teaspoons vanilla. Cook in microwave about 5-10 minutes (checking at 5 minutes) until thick and golden brown. Stove top method using a sauce pan could also be used. Stir in coconut and pecans. Cool to room temperature until ready to spread, checking consistency while cooling.
Great dessert to bring to a dinner party or serve after your favorite meal.
