My husbands birthday is coming up and he loves German Chocolate Cake, I usually make the recipe from the German Chocolate Baking Chocolate bar, but decided this year to be adventurous. The below recipe is pretty much the same with a few changes. The cake turned out the best that I’ve made in over 30 years, so I will be making this recipe again.I don’t have any idea how many calories/fat is in this, and don’t want to know.
Really in the mood to turn the oven on this morning, forgot we turned off the furnace several days ago during a warmer period, and woke up to 27 degree weather and couldn’t figure out why we were all cold. *grin*
Original recipe makes 1 - 3 layer 9 inch cake
1/2 cup water
4 (1 oz.) squares German Sweet chocolate
1 cup butter, softened to room temp
2 cups brown sugar
4 egg yolks
1 t vanilla extract
1 cup buttermilk
2 1/2 cups of cake flour or regular flour with 1 T cornstarch added for ea. cup
1/3 t baking soda
7 egg whites (use the whites from the frosting also, see below)
Frosting German Chocolate type
1 cup brown sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks (beaten)
1 1/3 cup flaked coconut
1 cup finely chopped pecans
1 t vanilla extract
in a small bowl add 1/4 cup milk and 1 T cornstarch, mix well and set aside
- Preheat oven to 350 degrees F (175 degrees C). Cut either wax paper parchment paper for the bottom of 3 - 9 inch round pans, place in bottom.. Sift together the flour,(cornstarch) 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.
- 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.
- 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.
- 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. Place these into a freezer to cool and make cake super moist.
- To make the Frosting: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly, add your mixed cornstarch and milk and cook until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Love, love, love the chocolate frosting made with the whipping cream and melted chocolate, it is not too sweet, but super yummy. OK I’m not the neatest cake maker, but it tasted wonderful. I will definitely be making this again!! I’ve been making German Chocolate Cakes for my DH for 34 years now, and this was the best. Thanks to my SIL for telling me to put the cake from the oven into the freezer, she says it makes it moist.
Oh yeah, keep your man happy!