I grew up with german chocolate cake. Granted it was out of a box and the frosting wast out of a plastic tub, but it was my mothers favorite. If we had cake in the house, it was german chocolate..and I thought it was the best thing ever!
Now that I'm a caker, I have discovered that I don't care for box mixes, and I REALLY don't care for pre-made frosting. So, this my new version of an old favorite that I make for my Mom's birthday every year!
Cake
Preheat oven to 350 degrees F
Line 3 9 inch rounds with parchment paper.
Sift together the flour, baking soda and salt. Set aside.
In a small saucepan add water and chocolate , heat until melted and let cool.
In a large bowl cream butter and sugar until fluffy. Beat in 4 egg yolks, one at a time.
Blend in chocolate and vanilla.
Mix in flour mixture, alternating with buttermilk. ( do not over mix )
In a separate bowl whip egg whites until stiff peaks form.
Fold into batter in 2 portions.
Combine until there are no streaks of egg white.
Pour into prepared pans and bake for 30 minutes.
Allow to cool, then turn onto wire rack .
Filling
In a saucepan over medium heat combine 1 cup of sugar, the evaporated milk, 1/2 cup of butter, and 3 egg yolks. Stir constantly until thickened. Remove from heat and stir in coconut, pecans, and vanilla. Let cool until it reaches a spreadable thickness.
Frosting
Cream butter for a few minutes. With mixer on, add cocoa , salt and vanilla. Mix in powdered sugar alternating with heavy cream. Add more cream or sugar to get the consistency you prefer.
Stack layers ,spreading filling between layers. Ice with chocolate buttercream.
Enjoy!
Now that I'm a caker, I have discovered that I don't care for box mixes, and I REALLY don't care for pre-made frosting. So, this my new version of an old favorite that I make for my Mom's birthday every year!
German Chocolate Cake
1/2 cup water
1 4oz German's Chocolate bar
1 Cup butter ( softened )
2 Cups sugar
4 eggs ( separated )
1 tsp vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
Coconut Pecan Filling
1 Cup sugar
1 Cup evaporated milk
3 beaten egg yolks
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 tsp vanilla extract
Chocolate Buttercream Frosting
Frosting
1 cup unsalted butter ( softened )
4 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
4 TBSP powdered coffee creamer. 1:1 ratio PREPARED with hot water and cooled.
Cake
Preheat oven to 350 degrees F
Line 3 9 inch rounds with parchment paper.
Sift together the flour, baking soda and salt. Set aside.
In a small saucepan add water and chocolate , heat until melted and let cool.
In a large bowl cream butter and sugar until fluffy. Beat in 4 egg yolks, one at a time.
Blend in chocolate and vanilla.
Mix in flour mixture, alternating with buttermilk. ( do not over mix )
In a separate bowl whip egg whites until stiff peaks form.
Fold into batter in 2 portions.
Combine until there are no streaks of egg white.
Pour into prepared pans and bake for 30 minutes.
Allow to cool, then turn onto wire rack .
Filling
In a saucepan over medium heat combine 1 cup of sugar, the evaporated milk, 1/2 cup of butter, and 3 egg yolks. Stir constantly until thickened. Remove from heat and stir in coconut, pecans, and vanilla. Let cool until it reaches a spreadable thickness.
Cream butter for a few minutes. With mixer on, add cocoa , salt and vanilla. Mix in powdered sugar alternating with heavy cream. Add more cream or sugar to get the consistency you prefer.
Stack layers ,spreading filling between layers. Ice with chocolate buttercream.
Enjoy!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.