German Chocolate Cake

German Chocolate Cake

Serving Size : 24

Prep time: 45 minutes; Cook time:  30 minutes

Icing:

¾ c salted butter 

12 oz evaporated milk 

¾ c sugar

¾ c brown sugar

2 T light corn syrup 

¼ tsp salt 

4 lg egg yolks, beaten

2 tsp vanilla 

1 ¾ c toasted chopped pecans 

1 ½ c sweetened flaked coconut 

Cake:

4 oz German sweet chocolate 

½ c water

4 lg eggs, separated

2 c cake flour (can use all-purpose)

1 tsp baking soda 

1 c salted butter, softened 

2 c sugar 

1 tsp vanilla 

1 c buttermilk 

Prep work:

-toast pecans: PH oven to 350°. Place in single layer on cookie sheet; toast in oven for 6-8 minutes. Cool completely.

• Icing: in a heavy bottom saucepan, over medium high heat, melt the butter with the milk, granulated and brown sugars, corn syrup, and salt. Cook until sugars, have dissolved, then lower heat to medium. 

• Whisk ¼ cup of the warm liquid into the egg yolks to temper. Then whisk egg yolk mixture into the saucepan. 

• Continue cooking over medium, stirring until thickened, about 12-15 minutes. Consistency should thinly coat the back of a spoon. It will thicken as it cools. 

• Remove from heat; add vanilla, toasted pecans, and coconut. Pour into large bowl to cool to room temperature before frosting cake.

• PH oven to 350°. Cover the bottoms of three 9” square pans with wax paper; and spray sides with baking spray.

• Microwave the chocolate and water in a large microwave bowl on high, for 1 ½-2 minutes, or until chocolate is almost melted, stirring after one minute. Stir until chocolate is completely melted.

• Beat egg whites in small bowl with mixer on high-speed until stiff peaks form; set aside.

• Mix together flour, baking soda and salt. In stand mixer, beat butter and sugar until light and fluffy.

• And egg yolks, one at a time, beating well after each addition. Blend in melted chocolate, and vanilla.

• Add flour mixture, alternately with buttermilk, baking into well blended after each addition.

• Add egg whites; stir gently into well blended. Pour into prepared pans.

• Bake for 30 minutes, or until knife inserted in centers test clean. Immediately run small cake spatula around cakes in pans, to loosen from pan. Cool cakes and pans for 15 minutes, then remove two cooling racks. Cool before frosting.

• Spread frosting between cake layers and on top of cake. Do not frost sides.