A spectacular German Chocolate cake made from scratch, using cake flour.
1/2 cup water 4 egg whites
4 (1 ounce) squares German sweet chocolate 1 cup white sugar
1 cup butter, softened 1 cup evaporated milk
2 cups white sugar 1/2 cup butter
4 egg yolks 3 egg yolks, beaten
1 teaspoon vanilla extract 1 1/3 cups flaked coconut
1 cup buttermilk 1 cup chopped pecans
2 1/2 cups cake flour 1 teaspoon vanilla extract
1 teaspoon baking soda 1/2 teaspoon shortening
1/2 teaspoon salt 1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, 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.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.