GERMAN CHOCOLATE CAKE

Ingredients:

CAKE:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

COCONUT-PECAN FROSTING:

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake container with material paper. Spread sides of dish. Microwave chocolate and water in huge microwavable bowl on high until practically dissolved, mixing following 1 moment. Mix until chocolate is totally softened.
Blend flour, baking pop and salt, put away. Beat margarine and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in dissolved chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until all around mixed after every option.
Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into player. Empty equitably into arranged skillet.
Prepare 30 minutes or until toothpick embedded in focuses confesses all. Promptly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake

COCONUT-PECAN FROSTING:

Beat egg yolks, milk and vanilla in huge pan with a wire race until very much mixed. Add sugar and spread and cook on medium intensity until thickened and brilliant brown. Eliminate from heat.
Add coconut and nuts and blend well. Cool to wanted consistency. Makes around 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.

Enjoy !