 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Many folks in our area of Ohio are of German descent, so this recipe is especially appropriate for our region. This cake is my husband's favorite! Ingredients:
4 ounces german sweet chocolate, chopped |
1/2 cup water |
1 cup butter, softened |
2 cups sugar |
4 eggs, separated |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
frosting: |
1-1/2 cups sugar |
1-1/2 cups evaporated milk |
3/4 cup butter |
5 egg yolks, beaten |
2 cups flaked coconut |
1-1/2 cups chopped pecans |
1-1/2 teaspoons vanilla extract |
icing: |
1 teaspoon shortening |
2 ounces semisweet chocolate |
Directions:
1. Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
4. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
6. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.
|
|