German Chocolate Cake

World, run into High German Chocolate Cake. My most favorite cake. The best, most delicious, all-occasion cake.

I actually convey to give thank y'all my parents for this i – my mom makes this for my dad’s birthday every. year. So give thank y'all you dad, for requesting this cake because I mean value nosotros all honey it virtually every bit much every bit y'all do. And give thank y'all you mom, for ever making this amazing cake.

Grant + I made this lately for his mom’s birthday (hi Cathy!). There’s never non an occasion for which it would endure appropriate to brand this cake. Birthdays, anniversaries, in addition to Christmas parties (if y'all brand this for your party, brand certain to invite me PUH-LEASE!).

But I hardly mean value I convey to convince you.

 

Let’s intermission downwards this cake’s amazing-ness, pace past times step. First, it has the lightest, fluffiest batter of whatever cake I’ve ever made. How is that achieved?

Beating egg whites in addition to folding them into the batter. See beautiful fluffy egg cloud province of affairs above 👆🏻

Seriously – this method is the best. Another matter that makes this cake praise-worthy? THREE LAYERS.

In other words, 3 times the cakey goodness. And nosotros must speak virtually this frosting. It’s kind of a caramelized coconut/pecan province of affairs in addition to it is delicious. I could in all likelihood swallow this frosting all on it’s ain in addition to endure simply every bit happy.

You should brand the cake though. They’re improve together.

 

Welcome to the High German Chocolate Cake-loving family. There’s no turning dorsum now.

 

4 from 1 vote

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German Chocolate Cake

A divine, 3 layer High German Chocolate Cake amongst Coconut Pecan frosting

Ingredients

• 
  4
  ounces
  Baker's High German Sweet Chocolate
  


• 
  1/2
  cup
  water
  


• 
  2
  cups
  flour
  


• 
  1
  tsp
  baking soda
  


• 
  Pinch
  of salt
  


• 
  2
  sticks of butter
  


• 
  2
  cups
  granulated sugar
  


• 
  4
  eggs
  separated
  


• 
  1 1/2
  tsp
  vanilla
  


• 
  1
  cup
  milk
  


• 
  For the frosting:
  


• 
  4
  egg yolks
  yes, inward add-on to the four separated eggs inward a higher house - for a total of 8 eggs
  


• 
  1
  can evaporated milk
  (12 oz)
  


• 
  3/4
  cup
  butter
  


• 
  7
  oz
  shredded coconut
  


• 
  1 1/2
  cups
  chopped pecans
  

Instructions

1. 
   
   Preheat oven to 350 degrees. Grease in addition to flour 3 ix inch circular cake pans, laid aside.
   
   


2. 
   
   Microwave chocolate in addition to H2O inward a microwavable bowl for 1 1/2 - ii minutes, using thirty 2d intervals in addition to stirring inward between. Once chocolate is completely melted, laid aside.
   
   


3. 
   
   In a mixing bowl, whisk together flour, baking soda, in addition to salt. In some other bowl, crunch softened butter in addition to saccharide until creamed.
   
   


4. 
   
   Add egg yolks i at a fourth dimension to the butter/sugar mixture. Mix betwixt each addition. Add the melted chocolate/water mixture in addition to vanilla, in addition to mix.
   
   


5. 
   
   Add virtually a 3rd of the flour mixture in addition to mix. Add a 3rd of the milk in addition to mix. Repeat this until the flour mixture in addition to milk are completely mixed into the moisture ingredients.
   
   


6. 
   
   Beat egg whites inward a split bowl amongst mixer on high speed, until strong peaks form. Gently flexure the egg whites into the cake batter.
   
   


7. 
   
   Pour batter into prepared pans. Bake thirty minutes - a toothpick inserted into the centre should come upwards out clean.
   
   


8. 
   
   When cake is done, straightaway run a butter knife some the edges of the cake layers to loosen from the side of pan. Let cake layers cool inward the pans virtually fifteen minutes in addition to and thence transfer to cooling racks. Let cool completely earlier frosting.
   
   


9. 
   
   To brand the frosting, whisk together the egg yolks, milk in addition to vanilla inward a large saucepan. Add the saccharide in addition to butter. Cook on medium estrus virtually 10-12 minutes, or until mixture has thickened in addition to larn golden brown.
   
   


10. 
    
    Remove from heat. Add the kokosnoot in addition to pecans in addition to mix well. Let cool virtually 15-20 minutes, or until it's thick plenty that it won't run all over the cake, but non likewise thick that y'all can't spread it. Frost inward betwixt each cake layer in addition to on the top.
    
    

 

Source: bluebowlrecipes.com