German chocolate cake aka Birthday Cake
Mom
1 pkg (4 oz) Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
2 1/4 cups shifted all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup buttermilk
4 egg whites, stiffly beaten
Prepare your 3 pans: trace around your pan on to the parchment paper. Cut out the circle. Spray the bottom of the pan with flour spray, place the parchment circle, and then spray again with flour spray. If you don't have flour spray you could use regular cooking spray and flour but it is tons easier to just find the flour spray.
Melt chocolate in the boiling water. cool. Cream butter and sugar until fluffy. Add egg yolks (save the whites!!), 1 at a time, beating well after each yolk.
Blend in vanilla and chocolate. Sift (or whisk) flour with soda and salt in separate bowl, add alternately with buttermilk to chocolate mixture, mixing after each addition until smooth. Fold in beaten whites (mix until white stiff peaks)
Pour into three 9 inch layer pans, lined on bottoms with parchment paper and sprayed with flour spray.
Bake at 350* for 30-35 minutes. Cool 10 minutes in pan then pop out on to wire racks. Frost tops only.
4 egg whites |
Mixing in the flour and buttermilk |
Ready to fold in the egg whites |
stiff peaks |
Taking the parchment paper off! |
The base layer on the platter. |
Coconut-Pecan Frosting
1 cup evaporated milk
1cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup flake coconut
chopped pecans
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Flake coconut (I use a whole bag of coconut. Depending on many factors you might need more, put enough in that it looks thick enough but it still needs to be pourable) and chopped pecans. Cool until thick enough to spread. Makes 2 1/2 cups- Just the right amount for this cake.
The frosting |
Happy Birthday Mom! |
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