A spectacular German Chocolate cake made from scratch, using cake flour.
Ingredients
- water: 0.5 cup
- squares German sweet chocolate: 4 piece (1 ounce)
- butter: 1 cup (softened)
- white sugar: 2 cups
- egg yolks: 4 piece
- vanilla extract: 1 tsp
- buttermilk: 1 cup
- ½ cups cake flour: 2 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- egg whites: 4 piece
- white sugar: 1 cup
- evaporated milk: 1 cup
- butter: 0.5 cup
- egg yolks: 3 piece (beaten)
- ⅓ cups flaked coconut: 1 piece
- pecans: 1 cup (chopped)
- vanilla extract: 1 tsp
- shortening: 0.5 tsp
- square semisweet chocolate: 1 piece (1 ounce)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
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In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
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In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
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Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
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To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
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Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake. Naomi Gutierrez
