Post by FireGurl on Sept 9, 2013 22:30:51 GMT -5
German Chocolate Cake
FROSTING
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cups (1 1/2 sticks) margarine or butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) shredded coconut (2 2/3 cups)
1 1/2 cups chopped pecans
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans, cool to room temperature and thick enough to spread.
CAKE
1 package (4 oz) baker's sweet chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
Heat oven to 350. Use non-stick spray or line the bottom of 3 cake pans with wax paper.
Microwave chocolate and water in large microwave safe bowl on HIGH 1 ½ to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted Mix flour, baking soda and salt - set aside. Beat margarine and sugar in a large bowl with electric mixer on MEDIUM until light and fluffy, add egg yolks 1 at a time beating well after each is added. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each is added. Beat egg whites in another large bowl with electric mixer on HIGH until stiff peaks form, gently stir into batter. Pour into prepared pans and bake 30 minutes or until cake springs back when lightly touched in center. Cool 15 minutes and remove from pans, finish cooling completely on wire racks. Spread frosting between layers and over top of cake.
FROSTING
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cups (1 1/2 sticks) margarine or butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) shredded coconut (2 2/3 cups)
1 1/2 cups chopped pecans
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans, cool to room temperature and thick enough to spread.
CAKE
1 package (4 oz) baker's sweet chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
Heat oven to 350. Use non-stick spray or line the bottom of 3 cake pans with wax paper.
Microwave chocolate and water in large microwave safe bowl on HIGH 1 ½ to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted Mix flour, baking soda and salt - set aside. Beat margarine and sugar in a large bowl with electric mixer on MEDIUM until light and fluffy, add egg yolks 1 at a time beating well after each is added. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each is added. Beat egg whites in another large bowl with electric mixer on HIGH until stiff peaks form, gently stir into batter. Pour into prepared pans and bake 30 minutes or until cake springs back when lightly touched in center. Cool 15 minutes and remove from pans, finish cooling completely on wire racks. Spread frosting between layers and over top of cake.