Need I say more?
There are only two things in life I do better than most people: 1) parallel parking, and 2) making a German Chocolate Cake. Believe me when I tell you it's even more delicious than it looks. And yes, you should torte the cake because the icing soaks into all the thin layers and makes the cake extra moist and delicious. Don't chicken out and attempt to make it into a sheet cake! Torting is easy...and honestly, I don't bother with trying to make it level unless it's for a public function or charity event like a cake auction. I just cut and stack, and if it ends up a little wonky, I stick a wooden skewer (the kind you use for grilling) right through the center to keep it from sliding around until we devour it :)
Case and point...since this is for a family birthday party, you can see I didn't bother with making it straight and pretty *wink*
- 1/2 c boiling water
- 6 oz. German baking chocolate (in the baking aisle – the kind I buy is Baker’s brand and it comes in a 4 oz. brown and green package)
- 2 c sugar
- 1 c butter, softened
- 4 egg yolks
- 1 tsp vanilla
- 2 1/2 c cake flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c buttermilk (I know it can be hard to find in a regular grocery outside of the South, but usually you can find powdered buttermilk in the Baking aisle).
- 4 egg whites, stiffly beaten
- 2 c sugar
- 1 c butter
- 2 c evaporated milk
- 2 tsp vanilla
- 6 egg yolks
- 2 ½ c flaked coconut
- 2 c chopped pecans
- Preheat oven to 350 degrees F. Grease three 8-inch round pans.
- Pour boiling water on chocolate, stirring until chocolate is melted; cool.
- Combine sugar and butter in large mixing bowl and beat until light and fluffy. Add in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
- In a separate bowl, combine dry ingredients (flour, baking soda, and salt)
- Add the flour mixture in 3 batches, alternating with the buttermilk, and beating after each addition until batter is smooth (you'll begin and end with the flour mixture). Fold in egg whites.
- Divide batter among pans. Bake 35-40 minutes until cake has pulled away slightly from the sides of the pan and cake springs back to the touch. Let cool completely before assembling the cake.
- While cake is baking, mix sugar, butter, milk, vanilla and egg yolks in saucepan.
- Whisk together over medium heat (stirring often) until thick (about 10 minutes). Remove from heat and stir in coconut and pecans. Let cool completely before assembling the cake.
With a long serrated knife, torte all three cakes, spreading icing in between them as you stack (you’ll have 6 layers when finished). And make sure you save a little icing to pour over the top when finished. Eat and ENJOY :)