Anyway, so yesterday I made a German Chocolate Cake because that is what Brian requested.
In all my history of making layered cakes (which is actually quite extensive because they are one of my favorite desserts to make), this one ranks among the best. Not to brag, but the flavor and texture was spot on, and the icing so divine. It's buttery with crunchy pecans and flaky coconut, I could eat it by itself. (Shhh, I let Dutch lick the spatula and he loved it too! Yes, of course after I was finished icing the cake.)
I was even able to create all my layers equal. If you are a baker (or not), you know how difficult it is to have 3 perfectly even layers. Most of the time one is slightly thicker or thiner than another, but no one can usually tell once you get the icing going. Well, yesterday, I almost got out a ruler because the layers were so identical, I was truly amazed. And bonus...the cakes totally fell out of the pans without me even throwing a fit like I sometimes do. (Also, another blogging day...) The baker in me was shining through yesterday, maybe I should switch careers. Just kidding, I get it, don't get ahead of yourself Kasey. Ok, I know you are waiting for the recipe, so here it is, make this one soon! Pure decadance.
German Chocolate Cake
(from the Magnolia Bakery Cookbook)
Ingredients
4 oz Baker’s German’s Sweet Chocolate, broken into squares
1/2 cup water
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, separated, at room temperature
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cans evaporated milk
6 egg yolks
2 cups sugar
1 cup butter, cut into small pieces
2 teaspoons vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans
1/2 cup water
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 large eggs, separated, at room temperature
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cans evaporated milk
6 egg yolks
2 cups sugar
1 cup butter, cut into small pieces
2 teaspoons vanilla extract
4 cups sweetened, shredded coconut
2 cups coarsely chopped pecans
Directions
Preheat oven to 350.
Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper.
In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.
Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt.
Preheat oven to 350.
Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper.
In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.
Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt.
Set aside.
In a small bowl, lightly beat the egg yolks, about 1 minute.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
Add the egg yolks, beating until well combined.
Add the chocolate mixture and the vanilla extract.
Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.
In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.
Divide batter among the prepared pans.
Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.
Let cake cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.
In a large saucepan, beat together the evaporated milk and the egg yolks.
Stir in the sugar, the butter , and the vanilla extract.
Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
Stir in the coconut and pecans.
Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
When cake has cooled, spread frosting between layers and over top of cake.
In a small bowl, lightly beat the egg yolks, about 1 minute.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
Add the egg yolks, beating until well combined.
Add the chocolate mixture and the vanilla extract.
Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.
In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.
Divide batter among the prepared pans.
Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.
Let cake cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.
In a large saucepan, beat together the evaporated milk and the egg yolks.
Stir in the sugar, the butter , and the vanilla extract.
Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
Stir in the coconut and pecans.
Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
When cake has cooled, spread frosting between layers and over top of cake.
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