German Chocolate Cake

1 package, Baker's German's sweet chocolate, 4 ounces
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon real vanilla
1 cup buttermilk, room temperature
2 1/2 cups sifted cake flour (sift then measure)
1/2 teaspoon salt
1 teaspoon baking soda
Coconut Icing
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick real butter
1 teaspoon pure vanilla
1 1/3 cups flaked sweetened coconut
1 cup chopped pecans

Chocolate Icing
1/2 cup butter
▢ 2/3 cup unsweetened cocoa powder
▢ 3 cups powdered sugar
▢ 1/3 cup evaporated milk
▢ 1 teaspoon vanilla extract

Preheat oven to 350 degrees
Line three 9″ round cake pans with parchment paper and spray baking spray around the sides of the pan.
Mix the cake....
Measure and place hot almost boiling water into a bowl and place chocolate bar into the water. Stir it and set it aside
Separate the egg yolks from the egg whites
Sift the cake flour, baking soda and salt into a bowl.
Whip egg whites into stiff peaks and refrigerate.
Cream the butter and sugar together until they are light and creamy, then add in the egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl.
Add the melted chocolate and vanilla and mix until they are fully incorporated.
Add the buttermilk and dry ingredients alternately in three additions, starting and ending with the dry ingredients.
Do not over mix.
Gently fold in the beaten egg whites with a spatula. Specks of egg whites is ok.
Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it, about 22 to 25 minutes.
Transfer the cakes to a countertop. Let sit for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting.
Coconut and Pecan Icing.
Place all ingredients except for the coconut and pecans into a pot.
Over medium heat, stir the mixture until it thickens and coat the back of the spoon (see video)
Pour mixture over coconut and pecans and mix together.
Set aside.
Chocolate Icing
Melt a bar of baker's German Chocolate with 1/3 cup of milk.
Cream butter, sugar, and vanilla together. Mix about 3 to 5 minutes.
Add in melted chocolate.
Mix another 3 to five minutes, ensuring to scrape down bowl.
Begin frosting the cake with the coconut icing first and end with the chocolate icing.

Recipe also found on https://mycountrytable.com/authentic-germa...

Music:    / mbbmusic