Indulge in Decadence: German Chocolate Cake

German Chocolate Cake is a beloved classic, known for its rich, moist chocolate layers and a decadent coconut-pecan frosting. Despite its name, this cake is an American creation, first made popular in the 1950s. The cake is perfect for special occasions or whenever you need a sweet treat that combines the flavors of chocolate, coconut, and pecan in a harmonious symphony.

Recipe:

Ingredients:

For the Cake:

• 1 cup buttermilk
• 2 cups sugar
• 1 cup unsalted butter (room temperature)
• 4 oz German sweet chocolate, melted
• 1 tsp vanilla extract
• 4 large eggs, separated
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

Preparing the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the melted chocolate and egg yolks, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt. Add this mixture to the chocolate mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
4. Prepare Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Preparing the Coconut-Pecan Frosting:

1. Cook Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens and is golden brown. This should take about 12 minutes.
2. Add Coconut and Pecans: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before spreading.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting over the top. Repeat with the second and third layers.
2. Final Touches: Decorate the top with any remaining frosting, and garnish with additional coconut or pecans if desired.
3. Serve: Slice and serve to enjoy the rich flavors of this classic German Chocolate Cake!

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