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German Chocolate Cake

Everyone should have this recipe. It?s one of the best cakes in the world and has been around for years. This was Grandma Rao?s favorite. She made it many times over for everyone?s birthday, even for her own. It is a little bit of work but well worth the effort.

Ingredients

Cake

  • 1 pkg. German Sweet Chocolate 4oz
  • 1 cup butter
  • 1/2 cup water
  • 2 cups flour
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 4 egg whites

Coconut-Pecan Frosting

  • This is a must for this cake. If you go through the trouble of making this cake don?t use a can of frosting, it would be an insult. Enjoy!
  • 1 can 12 oz evaporated milk
  • 1 1/2 cups sugar
  • 1 package 7oz. coconut
  • 1 1/2 sticks butter
  • 4 egg yolks slightly beaten
  • 1 1/2 tsp. vanilla
  • 1 1/2 cups chopped pecans

Instructions

Cake

  • Heat water and chocolate until melted, stirring occasionally.
  • Mix flour, baking soda and salt, set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Stir in chocolate mixture and vanilla.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour.
  • Beat egg whites in another large, clean bowl on high speed until stiff peaks form.
  • Fold into chocolate batter.
  • Pour into prepared pans (either 3, 9 inch pans which have been greased, floured and lined with wax paper or one 13? x 9? inch pan, greased and floured. (I use a 13? x 9? it's easier).
  • Bake in the middle of a preheated oven at 350 degrees for about 30 minutes (about 35-40 for the 13? x 9? inch pan)
  • Cake will pull slightly from the edges when its done and will spring back slightly when touched in the center.

Frosting

  • Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan.
  • Cook and stir on medium heat about 12 minutes or until thick.
  • Remove from heat
  • Stir in coconut and pecans.
  • Cool at room temperature.
  • This makes about 4 cups of frosting enough for 3 of the layers, since you only frost the tops. You could cut this recipe in half since two cups is enough for the 13? x 9? inch cake. Or, make it all, its great on plain cookies or graham crackers. There is another variation for this, read on...