This delicious recipe was submitted by reader, Cathy Contino! Thank you Cathy, for sharing this mouth-watering recipe with us.
German Chocolate Cake
- 4 ounces German sweet chocolate, chopped
- ½ cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1-1/2 cups sugar
- 1-1/2 cups evaporated milk
- ¾ cup butter
- 5 egg yolks, beaten
- 2 cups flaked coconut
- 1-1/2 cups chopped pecans
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon shortening
- 2 ounces semisweet chocolate
- Line three greased 9-inch round baking pans with waxed paper. Grease the waxed paper and then set aside.
- In small saucepan, melt the chocolate with water over low heat; cool.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in the cooled, melted chocolate and vanilla.
- Combine the flour, baking soda and salt. Add the dry ingredients to the creamed mixture alternating 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 the creamed mixture; fold in remaining whites.
- Pour batter into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For the frosting:
- In a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture has thickened and turned golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and the vanilla extract. Cool until thick enough to spread.
- Spread ⅓ of the frosting over each cake layer then stack the layers.
- Yield: 12 servings