German Chocolate Cake
1 (4oz) package of Baker’s German’s Sweet Baking Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs yolks
1 tablespoon vanilla
1 cup buttermilk
4 egg whites
***OR: Forget the scratch cake recipe above and instead buy two boxes of Duncan Hines Devil’s Food Cake Mix and prepare according to the package, just sub in MILK for water, and add 1 extra egg to each boxes directions!!!! If you don’t tell, I won’t.
2 (12oz) can evaporated milk
3 cups sugar
3 stick butter
8 egg yolks slightly beaten
3 teaspoon vanilla
2 (7oz) package of Baker’s Coconut
3 cups chopped pecans
Preheat oven to 350°. Line bottom of 3 9-inch round cake pans with wax paper
Microwave chocolate and water in a large microwavable bowl on HIGH 1 ½ to 2minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt. Set aside
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy
Add egg yolks, 1 at a time beating well after each addition. Stir in chocolate mixture and vanilla
Add flour mixture alternately with buttermilk, beating after each addition until smooth
Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms
Gently fold into batter
Pour into cake pans
Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.
Cool 15 minutes. Remove from pans. Cool Completely..
Use a serrated knife to cut the cake into layers before frosting.
TIP: When diving in the cake into layers, use Dental Floss.
Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.
Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.
Remove from heat.
Stir in coconut and pecans. Cool to room temperature.
Spread over cake
Hide yourself a piece for later because this cake will be GONE!