German Sweet Chocolate Cake I Best Dishes

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German Sweet Chocolate Cake I

"This chocolate cake with coconut-pecan frosting is a favourite dish in any respect of our potlucks."

Ingredients :

four (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 1/2 cups white sugar
three/4 cup butter
4 egg yolks
1 half teaspoons vanilla extract
1 (8 ounce) bundle flaked coconut
1 half cups chopped pecans

Instructions :

Prep : 40M	Cook : 24M	Ready in : 1H10M

Preheat oven to 350 degrees F (175 levels C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on excessive for 1 1/2 to two minutes. Stir halfway thru. Stir until all is melted and easy.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a huge bowl, cream 1 cup butter and a pair of cups sugar till mild and fluffy. Add four egg yolks one after the other, beating nicely after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour combination alternately with buttermilk. Beat after each addition until easy.
In a separate bowl, beat egg whites on high till gentle peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 ranges F (175 degrees C) for half-hour, or until toothpick inserted into center of cake comes out smooth. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, three/4 cup butter, four egg yolks and 1 1/2 teaspoons vanilla in huge saucepan. Cook and stir on medium warmth for about 12 minutes, or until thick and golden brown. Remove from warmness. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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