4
1 rating

German Chocolate Cake

By
german chocolate cake
istockphoto.com

This is the ultimate chocolate cake. Not only is there both frosting and icing, but endless amount of chocolate. It's definitely one that takes time to make, but worth every bite. 

Ready in
1 h
30 m
(prepare time)
30 m
(cook time)
12
Servings
892
Calories Per Serving

Ingredients

For the cake

  • 4 Ounces German sweet chocolate, chopped
  • 1/2 Cup water
  • 1 Cup butter
  • 2 Cups sugar
  • 4 Eggland's Best Eggs, separated
  • 1 Teaspoon vanilla extract
  • 2 1/2 Cups cake flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup buttermilk

For the frosting

  • 1 1/2 Cup sugar
  • 1 1/2 Cup evaporated milk
  • 3/4 Cups butter
  • 5 egg yolks, beaten
  • 2 Cups flaked coconut
  • 1 1/2 Cup chopped pecans
  • 1 1/2 Teaspoon vanilla extract

For the icing

  • 1 Teaspoon shortening
  • 2 Ounces semisweet chocolate

Directions

For the cake

Line three greased 9 inch round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

Preheat oven to 350 degrees. 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.

Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.

Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For the frosting

For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat.

Stir in coconut, pecans and vanilla extract.

Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.

For the icing

In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake.