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Title: German Chocolate Cake From Bob Hogan
Categories: Cake Check
Yield: 1 Servings
| 1/2 | c | -boiling water |
| 1 | (4oz.) bar sweet cooking chocolate | |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs;separated | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Cake flour |
| 1 | ts | Baking soda |
| 1/2 | ts | -salt |
| 1 | c | Buttermilk |
| COCONUT-PECAN FROSTING | ||
| 1 | c | Evaporated milk |
| 1 | c | Sugar |
| 3 | Egg yolks | |
| 1/2 | c | Butter |
| 1 | ts | Vanilla |
| 1 1/3 | c | Flaked coconut |
| 1 | c | Pecans;chopped |
CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool.
In large mixer bowl, cream butter and sugar until light and fluffy; add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.
Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.
"It's a guarantee to make your mouth water."
Source: Jennifer Doyle, F-Cooking
Posted by Bob Hogan on LuciferNet Cuisine
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