German Chocolate Cake Part II

German Chocolate Cake

2 Cups of CAKE FLOUR NOT ALL PURPOSE
1/4 Tsp. salt
1 Tsp. baking soda
1/2 cup of water
2 sticks of UNSALTED BUTTER
4 eggs SEPARATED
2 cups of sugar
1 Tsp. of vanilla flavor
1 cup of buttermilk (or 2% with 1 TBS of vinegar)

Pecan Frosting:

1 Can of evaporated milk
1-1/2 cups of sugar
1-1/2 sticks of butter
4 egg yolks ONLY
1-1/2 Tsp. of vanilla
7 oz of shredded coconut
1-1/2 cups of finely chopped pecan pieces

Decoration for top of cake: Pecans Halves

Method:

Mix flour, salt and baking soda and sit aside.
Beat and cream butter and sugar for at least 5 or 6 mins. Then add one egg at a time incorporating after each. Melt chocolate in a separate saucepan and let cool thoroughly before adding to the mixture along with the vanilla.

Add flour and buttermilk alternatively starting with flour and ending with buttermilk and mix thoroughly and sit aside. Get another bowl cleaned well and add egg whites. Mix until stiff peaks form. FOLD into the cake batter slowly. DO NOT STIR. Pour evenly in 3 9-inch pans but keep in mind your layers will be thin. Bake at 350 degrees for 30 mins. Use a toothpick to ensure done. Let cake rest in pan for at least 15 mins. before turning out on cooling rack.

I suggest you make the frosting while the cake is baking.

Add all ingredients except the coconut and pecans. Let the mixture come to a boil being careful to watch closely as this can burn/scorch easily. Cook for approximately 15 or so mins. Once done take off the fire and add the pecans and coconut.

Put this mixture in the freezer until at frosting consistency and frost cakes as done in the video.

Thank you to Ms. Chris of Chriscook4u2 and all my new subscribers. I apologize the delay in uploading this video. I had major technical difficulties.

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