German Sweet Chocolate Cake
Description
This German sweet chocolate cake with coconut-pecan frosting is a favorite dish at all our potlucks.
Ingredients
•
4 (1 ounce) squares German sweet chocolate
•
1/2 cup water
•
2 cups all-purpose flour
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1 teaspoon baking soda
•
1/4 teaspoon salt
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2 cups white sugar
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1 cup butter, softened
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4 large egg yolks
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1 teaspoon vanilla extract
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1 cup buttermilk
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4 large egg whites
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12 fluid ounces evaporated milk
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1 1/2 cups white sugar
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3/4 cup butter
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4 large egg yolks
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1 1/2 teaspoons vanilla extract
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1 (8 ounce) package flaked coconut
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1 1/2 cups chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.
2
Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.
3
Mix together flour, baking soda, and salt in a medium bowl; set aside.
4
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
5
Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.
6
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.
7
Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.
8
Spread frosting over cooled cake.