Rich German Chocolate Cake
This decadent cake has twice as much chocolate in the cake as most recipes. We also frost the sides of the cake rather than just the layers. Make it a day before and let it sit overnight – rich and moist and addicting. It’s a Christmas tradition to serve this cake once during the holidays. The recipe came from Southern Living a few years back and it’s a keeper - rich, extravagant, irresistible.
2 (4-oz.) packages sweet German chocolate baking bars2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Garnish - chocolate-dipped toasted pecan halves
Preheat oven to 350 degrees. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour and next 2 ingredients in a medium bowl.
Beat butter and sugar until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
Garnish with pecan halves dipped in melted chocolate
2 cups pecans, chopped fine
1 (12-oz) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely.
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.