German Chocolate Cake

4 from 1 ratings

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.

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 60 minutes

Ingredients

4 ounce german sweet chocolate, chopped
1/2 cup water
1 cup butter
2 cup sugar
4 eggland's best eggs, separated
1 teaspoon vanilla extract
2 1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cup sugar
1 1/2 cup evaporated milk
3/4 cup butter
5 egg yolks, beaten
2 cup flaked coconut
1 1/2 cup chopped pecans
1 1/2 teaspoon vanilla extract
1 teaspoon shortening
2 ounce semisweet chocolate

Directions

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