German Sweet Chocolate Cake I Best Family Recipes

Saturday, October 12, 2013

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German Sweet Chocolate Cake I

"This chocolate cake with coconut-pecan frosting is a favorite dish in any respect of our potlucks."

Ingredients :

four (1 ounce) squares German candy chocolate
half of cup water
2 cups all-reason flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
four egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid oz. Evaporated milk
1 half cups white sugar
3/four cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 half cups chopped pecans

Instructions :

Prep : 40M	Cook : 24M	Ready in : 1H10M

Preheat oven to 350 degrees F (one hundred seventy five levels C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 half to two mins. Stir halfway via. Stir till all is melted and clean.
In a medium bowl, blend together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until mild and fluffy. Add four egg yolks one by one, beating nicely after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after every addition till smooth.
In a separate bowl, beat egg whites on excessive till soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 stages F (175 degrees C) for half-hour, or till toothpick inserted into center of cake comes out smooth. Cool absolutely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, three/four cup butter, 4 egg yolks and 1 half of teaspoons vanilla in huge saucepan. Cook and stir on medium warmness for approximately 12 mins, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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