German Chocolate Cake

19 ingredients
6 steps

Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1-1/2 cups sugar
  • 1-1/2 cups evaporated milk
  • 3/4 cup butter
  • 5 large egg yolks, room temperature, beaten
  • 2 cups sweetened shredded coconut
  • 1-1/2 cups chopped pecans
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate

Directions

  1. 1
    Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
  2. 2
    Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. 3
    In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
  4. 4
    Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. 5
    For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
  6. 6
    In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

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