German Chocolate Cake
This is one of the most expensive, most decadent and most laborious desserts that you will ever make!!
Ingredients
CAKE:
4 ounces German Sweet Chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups sugar
12 ounce can evaporated milk
3/4 cup butter
5 large egg yolks, beaten
2 cups sweetened shredded coconut
1 1/2 cups pecans, chopped
1 1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate
Instructions
Line the bottom of three greased 9 inch round baking pans with waxed paper. Grease waxed paper and set aside. In a small saucepan, melt chocolate with water over low heat and let cool. Preheat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract. Combine, flour, baking soda and salt in another bowl. Add flour mixture to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg white mixture into the creamed mixture, then fold in remaining whites. Pour batter into prepared pans, spreading evenly among the pans. Bake for 24 to 28 minutes or until cakes test done. Cool 10 minutes in pans before removing cakes and placing on wire racks to cool completely. For frosting, combine sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove pan from heat and stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and then stack the layers. For the icing, melt the chocolate and the shortening in the microwave, stirring until smooth. Drizzle over the top of the cake. Makes 12 servings.