Origional Baker's German Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
GERMAN CHOCOLATE CAKE INGREDIENTS:*4 ounces Baker's German's Sweet Chocolate, melted and cooled *2 1/3 cup cake flour *1 1/2 cups sugar*1 teaspoon baking soda *1/2 teaspoon baking powder *1/2 teaspoon salt*2/3 cup butter, room temperature *1 cup buttermilk, divided *1 teaspoon vanilla *2 eggs COCONUT PECAN ICING/FILLING INGREDIENTS:1.5 cup evaporated milk 1 cup light brown sugar, firmly packed 1 cup granulated sugar 1 cup butter 2 teaspoon vanilla 6 egg yolks, slightly beaten 2 2/3 cups Baker's Angel Flake coconut (3-ounce can) 2 cup chopped pecans
CAKE PREPARATION:
Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla.
Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.
COCONUT PECAN ICING AND FILLING PREP
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
Number of Servings: 16
Recipe submitted by SparkPeople user SANDEEJ.
Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla.
Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.
COCONUT PECAN ICING AND FILLING PREP
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
Number of Servings: 16
Recipe submitted by SparkPeople user SANDEEJ.
Nutritional Info Amount Per Serving
- Calories: 631.4
- Total Fat: 38.9 g
- Cholesterol: 160.9 mg
- Sodium: 346.6 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 3.2 g
- Protein: 7.9 g
Member Reviews
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UMYERS
This sounds good! However, just so you know, there is no such thing as "German chocolate cake" found anywhere in Germany. It is named for the baking chocolate (German). Nevertheless, hubby prefers this over any "authentic" German cake I make. I may try to replace sugar and reduce cals. - 11/15/09