Original Baker’s German’s Sweet Chocolate Cake
1 PKG (4 oz) Bakers’s German’s Sweet Chocolate
1/2 Cup water
2 Cups flour
1 tsp. Baking Soda
1/4 tsp salt
1 cup (2 sticks, butter, softened)
2 Cups sugar
4 eggs, separated
1 tsp vanilla – (I add about 2 tbs of vanilla – plus seeds from 1 bean we like lots of vanilla)
1 Cup buttermilk
Preheat oven to 350 degrees. Cover bottoms of 3 (9-inch) round cake pans with wax paper, grease sides of pans. Microwave chocolate and water in large bowl on high 1-2 minutes until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition. Blend in the melted chocolate and the vanilla.
Add flour mixture alternately with the buttermilk, beating until well blended after each addition. Beat egg whites in small bowl with electric mixer on hight speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 30 mins. or until toothpick inserted in centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 mins; remove layers from pans to wire racks. Cook cake completely. Spread coconut-pecan frosting between cake layers and top of the cake.
4 egg yolks
1 can 12 oz evaporated milk
1 1/2 tsp vanilla (I add about 2 TBS and seeds from one bean)
1 1/2 cups sugar
3/4 cup butter
1 pkg (7 oz) flake coconut
1 1/2 cups chopped pecans
Beat egg yolks, milk and vanilla until well blended. Add sugar and butter. Cook on medium heat for about 12 minutes or until thick and a golden brown stirring constantly. Remove from heat add coconut and pecans. Cool then frost your cake.
Okay here is my cheat not part of the original recipe –
1 can of prepared fudge icing. I use the entire can in between the three cake layers, then use the entire batch of pecan frosting for the top and the sides. Yes it is way over the top too much icing.