Saturday, January 31, 2009

Mammo’s German Chocolate Cake (AmyB)

1 (4 oz.) package sweet baking chocolate
½ C. water
1 tsp. vanilla extract
1 C. butter, softened
2 C. sugar
4 eggs, separated
2-1/4 C. flour
1 tsp. baking soda
½ tsp. salt
1 C. buttermilk (that is what makes this SOOOO good)

Coconut-Pecan Frosting
1-1/3 C. evaporated milk
1-1/3 C. sugar
4 egg yolks, beaten
2/3 C. butter
1-1/2 tsp. vanilla
1-1/3 C. flaked coconut
1-1/3 C. chopped pecans

Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut and pecans; stir until frosting is cool and of spreading consistency.

Combine chocolate and water; bring to a boil and stir until chocolate melts. Cool; stir in vanilla and set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pout batter into 3 greased and floured 9-inch cake pans. Bake at 350 for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and let cool completely on wire racks. Top with frosting of choice or traditional coconut-pecan frosting.

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