Sunday, April 11, 2010

German Chocolate Cake (from Baker's German's Sweet Chocolate)

As a child, this was my favorite cake.  My mom always made it for my birthday.  I still love it, although I don't make it often.  This recipe is right off the German's Sweet Chocolate package.

Preheat oven to 350.

Take everything out of the fridge, so that it can come to room temperature.

Prepare 3-9" cake pans:  *Cut 3-9" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them.  Then place the parchment paper in the bottom of the pan.  Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16.  Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle.  If it's too big, refold and cut it a little smaller.

Melt in double boiler, over not in water:
4 oz (1 pkg) Baker's German's Sweet chocolate
remove from heat and let cool.

Sift before measuring:
2 1/2 cups cake flour 
Resift with:
1 tsp baking soda
1/2 tsp salt

2 cups sugar

Beat until soft:
1 cup butter (preferably unsalted)
Add the sugar gradually.  Beat until very light and creamy. Beat in, one at a time:
4 egg yolks

1  tsp vanilla  and melted chocolate

With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:
1 cup buttermilk

Stir the batter until smooth after each addition.  Whip until stiff, but not dry:
4 egg whites
Fold them lightly into the cake batter.

Pour into prepared cake pans and bake about 30-35 minutes. They are done when a toothpick inserted in the middle comes out clean.  Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling.  Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.

Coconut Pecan Frosting (Frost the tops of the cake layers)
Cook in a saucepan  over medium heat until thickened (about 12 minutes):
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla

Stir in:
1 1/3 cups Baker's Angel Flake Coconut
1 cup chopped pecans

Cool until thick enough to spread, beating occasionally. Makes enough to frost tops of 3 layers.


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