My family LOVES German Chocolate Cake, and to be honest, I really don't love it. I love chocolate cake but this cake has coconut in the frosting and I am not a huge fan. However...I made this cake for my mother's birthday and it is Heavenly. Best German Chocolate Cake I have ever had and everyone ate it up quickly. Legend has it that it is probably not German in the sense that it is from Germany, in fact my brother said that in Germany they had no idea what he was talking about when he asked about German Chocolate Cake. It is believed that the creation came from the German Sweet Chocolate Company, hence the name. I really don't care, it is just darn good. This recipe is from Stephen Pyles book New Tastes from Texas. Here we go!
German Chocolate Cake
1-4 oz package of Baker's German Sweet Baking Chocolate
1/2 cup of water
2 cups of all purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 pound unsalted butter (2 sticks), softened
2 cups of sugar
4 large eggs, separated (You use these at different times, so pay attention! Plus you need more for the frosting)
1 teaspoon of vanilla extract
1 cup buttermilk
1 12 oz. can of evaporated milk
1 and 1/2 cups sugar
3/4 cup unsalted butter (1 and 1/2 sticks)
4 large egg yolks, slightly beaten
1 and 1/2 teaspoons vanilla bean, split in half lengthwise and scraped
1-7 oz. package of shredded sweetened coconut (about 2 and 2/3 cups)
1 and 1/2 cups chopped pecans, toasted
Preheat the oven to 350 degrees F. Line the bottom of the three 9 inch round cake pans with wax paper.
Heat the chocolate and water in a heavy 1 quart saucepan over very low heat, stirring constantly until the chocolate is melted and the mixture is smooth. Remove from the heat.
Combine the flour, baking soda, and salt in a separate medium bowl.
Beat together the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the chocolate mixture; add vanilla. Add the flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat the egg whites in another bowl with an electric mixer on high speed until stiff peaks form. Gently fold into the batter. Pour the batter into the waxed-paper lined pans trying to make them all even in height.
Bake for 30 minutes or until the cakes spring back when lightly touched in the center. Remove from the oven and immediately run a spatula around the sides of the pans to loosen the cakes. Cool 15 minutes. Remove from the pans and remove the wax paper. Cool completely on wire racks. Spread the frosting between the layers and over the top of the cake.
Combine the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook, stirring frequently, over medium heat about 12 minutes or until thickened and golden brown. Remove from the heat and stir in the coconut and pecans. Cool to room temperature to reach a desired spreading consistency.