German Chocolate Cake II Good Recipes

Sunday, October 6, 2013

German Chocolate Cake II

"I've tried many German chocolate desserts, but this is absolutely the quality. It takes a touch greater time, but is nicely really worth the attempt."

Ingredients :

Cake:
four (1 ounce) squares German chocolate
half of cup warm water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 half cups all-motive flour
1 pinch salt
1 teaspoon baking soda
4 egg whites
Coconut Pecan Frosting:
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
three/four cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 stages F (a hundred seventy five stages C). Grease and flour 4 - nine inch spherical pans. Melt the chopped German chocolate in half of cup warm water, and set apart.
In a big bowl, cream together the two cups sugar and shortening. Beat in 4 egg yolks till clean. Next, stir in the buttermilk and vanilla. Sift collectively the flour, salt and baking soda; mix into creamed combination. Then, stir in the melted chocolate. In every other bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly among the 4 pans, and unfold frivolously.
Bake for 20 to 25 minutes inside the preheated oven. Cool cake in pans on cord racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/four cup sugar until clean. Cook inside the top of a double boiler, until the combination thickens. Remove from warmness and stir within the coconut, pecans and butter. Cool before icing the cake.

Notes :

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