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September 21, 2011

German Chocolate Cake.

German Chocolate Cake 

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*

CAKE
  • 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

ICING
  • 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


CAKE DIRECTIONS
  1. Preheat oven to 350 degrees F. Grease three 8-inch round pans.
  2. Pour boiling water on chocolate, stirring until chocolate is melted; cool.
  3. 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.
  4. In a separate bowl, combine dry ingredients (flour, baking soda, and salt)
  5. 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.
  6. 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.  


ICING DIRECTIONS 
  1. While cake is baking, mix sugar, butter, milk, vanilla and egg yolks in saucepan.
  2. 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.


ASSEMBLY 
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 :)

6 comments:

  1. Geez Louise that looks incredible!!! Pack it in that big patchwork bag of yours and bring it to Sewing Summit, eh?

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  2. Ok, you're killing me!! That photo is SO. NOT. EVEN. FAIR!!! I'm trying to be good here- that just flew out the window!! :) hehe! Oh yum!!! And I second Kristie- pack it up for SS!!

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  3. Oh kaelin, you are killing me too! first the chocolate pie, now the german choc cake! This preggo lady is going to be HUGE!

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  4. you forgot this part, "di, come on over for some cake and a cup of coffee". Looks yummy.

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  5. It looks sooo yummy <3
    But I'm wondering why it's called a german chocolate cake. I never ever saw a cake like this here in germany ;)

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  6. @ Isabelle - I've always wondered that too, because my German grandma said the same thing as you. So I googled it. Apparently the man that invented the chocolate used for the cake had the last name German, so they named it after him. Mystery solved!

    http://en.wikipedia.org/wiki/German_chocolate_cake

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