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Collection: Desserts
Recipe By: Baker's German's
Original Baker's German's Sweet Chocolate Cake
Ingredients
- Cake
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 tsp. vanilla
- 1 cup buttermilk
- Coconut-Pecan Filling and Frosting
- Frosting
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2 tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
- 1-1/2 cups chopped pecans
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Directions
- Cake
- Preheat oven to 350° F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in a large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until the chocolate is completely melted.
- Mix flour, baking soda, and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
- Bake 30 minutes or until a toothpick inserted in the centers comes out clean. Immediately run a small metal spatula around the cake layers. Cool in pans for 15 minutes; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Makes 16 servings.
- Frosting
- Beat egg yolks, milk, and vanilla in a large saucepan with a wire whisk until well blended. Add sugar and butter; cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool to desired spreading consistency. Use to frost your cake or cupcake recipe. Makes about 4-1/2 cups.
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