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Monday, February 3, 2014

GERMAN CHOCOLATE CAKE

My husband, who celebrates his birthday right before New Years Eve, requested a German Chocolate Cake to sweeten the transition into another year. We commemorated the occasion with family, as a couple and with friends, and as usual, were ready for a rest as the rest of the world was welcoming and celebrating the New Year!

GERMAN CHOCOLATE CAKE


1/2 cup boiling water
4 ounces sweet German chocolate
2 cups sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
FOR THE COCONUT PECAN FROSTING
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
3 egg yolks, beaten
1 to 1 1/2 cups flaked coconut
1 cup chopped pecans

TO MAKE THE CAKE
Heat oven to 350F.
Grease and flour 3 (9-inch) round pans. (I ended up using just 2 of the layers - or I could have made more frosting).
Combine the boiling water and chocolate in a bowl and stir until chocolate is melted and smooth, set aside to cool.
In a separate bowl, mix sugar and butter until light and fluffy. Beat in egg yolks, one at a time, beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
Beat egg whites to stiff peaks. Fold egg whites into batter. Divide batter among pans. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center cones out clean. Cool and top with coconut-pecan frosting.
TO MAKE THE FROSTING
Mix sugar, butter, milk, vanilla, and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
Take off heat, stir in coconut and pecans. Beat until spreading consistency. Allow to cool and thicken before icing cake.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/‎

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