German Chocolate Cake

If I had to pick the one cake that my mom made when I was growing up that I liked the most, this would be it.  Yes I loved the strawberry banana cake she made for me on my birthday each year. I also loved her Texas Sheet Cake and could eat a quarter of it with a tall glass of cold milk without even blinking.  There was just something though about the gooey coconut and pecan frosting.  It seemed so decadent to me that I thought it must be something that rich families ate every night after dinner.

Now I will tell y’all right up front, this is not the easiest cake you’ll ever make.  Believe me though, it is not terribly difficult,  but you should have all of your ingredients ready as this cake requires your full effort and concentration.

This is definitely not just dump, mix and bake sort of cake.  Nor should it be.  Even those who aren’t fond of chocolate will enjoy this cake because the chocolate isn’t as overwhelming as you might think.  It is just the perfect contrast to the sweet gooey frosting.

For those of you who haven’t had a German Chocolate Cake (I can’t believe anyone who hasn’t), y’all have to try this one.  I rank it right up there with my Southern Coconut Cake and Hummingbird Cake.

 

INGREDIENTS for  Cake:

• 2 cups sugar
• 1 cup shortening
• 4 egg yolks
• 4 ounces German sweet chocolate
• 1/2 cup boiling water (I microwaved the water to heat)
• 2-1/2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• Pinch of salt
• 4 egg whites- beaten to stiff peaks

Instructions

1. Cream together sugar and shortening in a large bowl.
2. Add the egg yolks one at a time.
3. Melt chocolate in boiling water and add to the sugar-egg mixture.
4. Mix together the flour, baking soda and salt.
5. Next add the flour mixture alternately with buttermilk to the mixture.
6. Add vanilla and salt.
7. Fold in egg whites.
8. Pour into three 9-inch cake pans.
9. Bake 30 minutes at 350 degrees.

 

Ingredients for Frosting

• 1 can evaporated milk (12 ounces)
• 4 egg yolks
• 1 1/2 teaspoon pure vanilla extract
• 1 1/2 sticks butter
• 3 Cups flaked coconut
• 1 3/4 Cups sugar
• 1 Cup pecans-crushed

Instructions

1. Start by mixing the egg yolks, milk and vanilla in a large saucepan over medium heat, whisking briskly until well blended.
2. To the egg mixture add the butter and sugar and cook over medium heat for about 15 minutes until it thickens and turns a golden brown. Watch carefully because it will go from loose liquid to a thick one before you know it.
3. Remove from heat once thickened and add in coconut and pecans.  Mix it thoroughly to combine.
4. Ice the cake once all the layers and the frosting mixture is cooled.