German Sweet Chocolate Cake

Ingredients for German Chocolate Cake


4 oz. German Sweet Chocolate

2 1/3 cups cake flour, sifted

1 1/2 cups sugar

1 tsp. Clabber Girl Baking Soda

1/2 tsp. Clabber Girl Baking Powder

1/2 tsp. salt

2/3 cups butter or margarine

1 cup butttermilk

1 tsp. vanilla extract

2 large eggs

Coconut Pecan Filling and Frosting: 

2 cups evaporated milk

2 cups sugar

6 egg yolks, slightly beateb

1 cup butter or margarine

2 tsp. vanilla

2 1/2 cups pecans, chopped

2 cups flaked coconut

Directions for German Chocolate Cake

1. Preheat oven to 350 degrees F. Line bottoms of three 9-inch round pans with parchment paper, set aside

To make the cake:

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside.

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together.

4. Pour batter into prepared layer pans. Bake at 350 degrees F for 35 minutes, or toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks.

To make the frosting:

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

To assemble:

6. When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.