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German Chocolate Cake and frosting: Submitted by: Meg Martin | Date Added: 26 Jul 2015
Listed in: Sweets / Cakes

1 pkg. (4oz.) Bakers German Chocolate
1/2 cup water
4 large eggs, room temperature
2 cups all purpose flour, bleached or unbleached is ok
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, room temperature
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Cooking Instructions

Heat oven to 350. Prepare 2 - 9" round baking pans by coating with butter or crisco. Cut a piece of parchment paper or waxed paper to fit the bottom of the pan. Put the paper in the pan, coat it with butter or crisco and then dust the whole pan with flour. Pan prep is very important with this cake because the layers are delicate! Place your oven shelf in the middle of the oven and plan to put both pans on one shelf when baking.

Put chocolate and 1/2 cup water in a glass measure and set in microwave. Cook for about 30 seconds, then stir until smooth. If necessary, heat it another 10-15 seconds more and stir again. Set aside and allow to cool.

Mix flour, baking soda and salt. Beat butter and sugar until light and fluffy; about 3 minutes on medium, scraping the bowl once. Add eggs, one at a time, beating well on low after each addition. Check to see if chocolate has cooled. Blend in chocolate and vanilla on low. Add flour mixture alternately with buttermilk, beating on low until well mixed after each addition. Start with flour, end with flour. Scrape the bowl, mix once more on medium for about 30 seconds.

Pour into prepared pans. Smooth the tops of the cake batter. Gently knock the bottom of the pan against the table top.
Place in preheated oven. Let cook for 28-32 minutes until cake tester comes out clean. If you use a pan with a dark finish, the cakes may bake faster than if you use pans with a light finish.

Remove from oven and immediately run a small spatula around the cake to release it from the pan because the cake shrinks as it cools. Let cool for 15 minutes then turn out of pan to cool completely on the rack. This cake is very soft when it first comes out of the oven...take care. I prefer to leave the paper on the cake until I am ready to frost.

It's ok to freeze the unfrosted cake: Once completely cool, set on cookie sheet in freezer until solid. Wrap in plastic and then a layer of foil. Keeps up to 1 month. When you are ready to frost it, take out of freezer and allow to come to room temperature before you unwrap it. Then frost as usual.

Frosting: beat 4 egg yolks, 1 - 12 oz. can of evaporated milk, and 1 1/2 tsp. vanilla in a saucepan until well blended. Add 1 1/2cups sugar and 1 stick butter. Cook and stir constantly on medium heat about 12 minutes or until thickened and golden colored. Remove from heat and add 1- 7 oz. pkg of Bakers Angel Flake coconut (approx. 2 2/3 cups) and 1 1/2 cups chopped pecans. Let cool. If it doesn't seem thick enough, add more coconut and nuts. Frost only the tops of the cake layers.

Recipe from the German chocolate package with slight modification. Featured at D & G wedding.

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