Thursday, May 9, 2013

{The Best} German Chocolate Cake

It's definitely treat week on the porch :). Here's one more to add to the mix!

I have a friend who asked if I'd make a German Chocolate cake for his birthday, and in return he made my family some amazing ribs (which I wish I had the talent to make like he does). I set off to make the best German Chocolate cake ever-- I take pride in those kind of things (or maybe  I just like compliments).

This is the recipe!! (It's adapted slightly from Allrecipes and the Baker's German's Sweet Chocolate Bar box).

Cake Ingredients:
1/2 cup water
1 pkg. Baker's German's Sweet Chocolate Bar
2 1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softenend
2 cups sugar
4 eggs, seaparated
1 teaspoon vanilla extract
1 cup buttermilk
{3 - 9 inch round pans}- however, if you only have two; bake 2 cakes, cool; then bake 1 more.

Frosting Ingredients:
4 egg yolks
1 (12 oz) can evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup butter
1 (7oz) pkg sweetened coconut (optional, toasted)
1 1/2 cup chopped pecans (optional, toasted)

Glaze Ingredients:
1/2 tsp shortening
1 oz dark chocolate

Cake Directions:
Heat oven to 350 degrees.
Grease 3 (9 inch) pans with shortening and flour (VERY important for this cake!!)
Melt German Chocolate bar and water in a small saucepan, stirring often.
While chocolate mixture is melting and cooling, combine flour, baking soda and salt. Set aside.
In large bowl mix butter and sugar until light and fluffy.
Add egg yolks one at a time- beat a bit after each one. (Save the whites)!
Add melted chocolate and vanilla extract.
Alternately add flour mixture and buttermilk, beat after each addition. Set aside.
Beat egg whites until stiff peaks form. Fold gently into the cake batter.

Pour batter into prepared pans. Bake for 20 to 30 minutes. (Make sure to check at 20).
Cool completely.

Frosting Directions:
Toast coconut for 2 minutes at 350 degrees, and pecans for 3 minutes at the same temperature, set aside. Toasting is optional.

In a saucepan, whisk eggs yolks, milk, and vanilla well.  Add sugar and butter. Cook over low heat until thickened. {Add a bit of cornstarch to reach desired consistency if needed}. Cook time is approximately 12 minutes. Remove from heat.
Add pecans and coconut.  Cool completely.

Heat dark chocolate and shortening in microwave. Set aside for a moment.

To assemble cake:
Spread frosting between first 2 layers of cake.  After adding the 3rd layer of the cake, drizzle glaze down the sides. Then add the remaining frosting to the top.

Embellish cake with chocolate curls for a final touch. Find out how to make them HERE.

Linking to: Someday Crafts Kitchen Meets Girl Southern Lovely


P.S. If the cake happens to fall apart when trying to get it out of the pan, just turn it into a trifle. It's really good that way too-- just not as pretty :).

Linking to: Cheerios and Lattes, The Best Blog Recipe

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  1. Amazing as always Nancy!! You really should consider opening your own bakery. Your pictures are amazing!!!

  2. Love this! The T2 women are hosting a brand new link-up party TODAY at and we would love for you to come over and link up with us!


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