German chocolate cake

German Chocolate Cake
1/2 cup water
1 package (4 ounces) German sweet chocolate
1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 square (1 ounce) semi-sweet chocolate
In a saucepan, heat water and chocolate until melted; cool. In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour into three greased 9 inch round baking pans lined with greased waxed paper. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Carefully remove paper. For Filling, combine sugar, milk, butter and egg yolks in a saucepan. Cook over low heat, stirring constantly, until thickened. Remove from the heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread on top of each cake layer; stack on a serving plate. For Icing, melt together shortening and chocolate; drizzle down sides of cake.
This cake can be baked days before and frozen until you’re ready to assemble and serve it.
Makes 12 to 14 servings.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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