Best German Chocolate Cake Recipe
An excellent German Chocolate Cake Recipe is a staple in many homes. It never seems to go out of style. My local supermarket stocks it regularly in their baked goods section.
Trivia: German Chocolate Cake was created by an American housewife. It is named after Sam German, the founder of the Bakers Chocolate Company.
The secret to elevating your cake to the sublime lies in
using top quality chocolate . You'll find top quality, reasonably priced baking chocolate
online if none is available locally.
Tip #2: To make sour milk as called for in this German Chocolate Cake Recipe, place 1 tablespoon lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1 cup. Stir.
Ingredients for your German Chocolate Cake Recipe
1 package (4-oz.) sweet baking chocolate
1/2 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup shortening
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting
In a small heavy saucepan, or better yet a good double boiler, heat chocolate and water over low heat till
chocolate is melted, stirring to blend. Cool.
Preheat oven to 350.
Grease and flour two
8 or 9 inch round cake pans.
In a small mixing bowl stir together flour,
baking soda and salt; set aside. In a large mixing bowl beat sugar and
shortening on medium speed of an electric mixer till fluffy. Add eggs
and vanilla; beat on low speed till combined. Beat for 1 minute on
medium speed. Beat in chocolate mixture. Add flour mixture alternately
with buttermilk or sour milk, beating on low speed after each addition
just till combines.
Spread batter evenly in prepared pans. Bake at 350
about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or
until toothpicks inserted near the center comes out clean. Cool
in pans for 10 minutes on wire racks. Remove from pans. Cool completely
on wire racks.
Place one cake layer on a serving platter. Spread half of
the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the
sides with Chocolate Butter Frosting. Store in the refrigerator till
ready to serve. Makes 12 servings.
Coconut Pecan Frosting for your German Chocolate Cake Recipe
2 1/4 cups granulated sugar
2 1/4 sticks unsalted butter -- 18 tablespoons
17 ounces evaporated milk
6 large egg yolks
1 tablespoon plus 1 teaspoon vanilla extract
3 cups chopped pecans -- toasted
10 1/2 ounces sweetened coconut flakes -- toasted
12 pecan halves -- for garnish
Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted
coconut and set aside for garnish.
In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks
butter. Whisk and melt until thoroughly blended. Add sugar and whisk to
blend and cook down the sugar. Whisking briskly so as not to cook the
egg, add egg yolks one at a time. Add vanilla and mix well. Cook over
low-medium heat for about 12 minutes to cook it down and until it has a
rich caramel color. Cool slightly. Stir in the coconut and toasted
pecans; blend well.
Stack layers, using your frosting as filling. Frost top and sides. Use remaining pecans as garnish.
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