German Sweet Chocolate Tradition

 

This is the cake my husband request each year for his birthday. It's the only time of the year that I make it and that's a good thing! I'm sure I would not want to know how many calories are packed into a piece of this dense chocolatey goodness!  This year I added chocolate frosting to the sides which made it even better!


 

GERMAN SWEET CHOCOLATE CAKE

4 oz. Baker’s German Sweet Chocolate

½ c. boiling water

1-3/4 c. all-purpose flour

1 tsp. baking soda

½ tsp. salt

4 eggs, separated

1 c. butter

2 c. sugar

1 c. buttermilk

1-1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour three 9-inch cake pans.

Melt the chocolate in boiling water.  Set aside.

Sift together the flour, baking soda and salt.  Set aside.

Beat the egg whites until stiff peaks form;  refrigerate.

In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Let mixer run an additional 2 minutes.  With mixer running, add vanilla and chocolate/water mixture.

Add dry ingredients alternately with buttermilk, combining well.  Gently fold stiffly beaten egg whites into cake batter.

Pour batter into three prepared cake pans.  Bake at 350 degrees for 30 to 35 minutes or until a cake tester comes out clean.  Cool on racks.  Frost top of each layer with Coconut-Pecan Frosting.

COCONUT-PECAN FROSTING and FILLING

1 ½ c. evaporated milk

1 1/3 c. sugar

4 egg yolks, slightly beaten

¾ c. butter

2 tsp. vanilla

2 c. shredded coconut

1 ½ c. chopped pecans

Combine the evaporated milk, sugar, egg yolks, butter and vanilla.  Cook and stir over medium heat until thickened, about 12 to 15 minutes.  Add coconut and chopped pecans.  Cool until thick enough to spread, beating occasionally.  Makes about 3 cups.

 

CHOCOLATE FROSTING (optional - for sides)

4 oz. semisweet chocolate chips

1 T. light corn syrup

1 ½ T. unsalted butter

½ heavy cream

powdered sugar (enough to thicken)

 

Place the chocolate chips in a bowl with the corn syrup and butter.  Heat the cream just until it begins to boil.  Remove from heat and pour over the chocolate.  Stir to melt chocolate chips and blend until smooth.  Add enough powdered sugar to thicken to spreading consistency.  Spread on sides of cake and chill to firm the frosting.

 

 

Of course we always have to make it even more sinful by topping it with our favorite Blue Bell Homemade Vanilla Ice Cream!