German Chocolate Cake

Name: German Chocolate Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: American
Ingredients: 113 grams sweet baking chocolate; 1 teaspoon baking soda; 237 milliliters granulated sugar or packed brown sugar; 118 milliliters butter or margarine (1 stick); 237 milliliters buttermilk; 315 milliliters flaked coconut; 3 larges eggs; 237 milliliters evaporated milk (from 12-oz can); 532 milliliters all-purpose flour or 2 1/2 cups cake flour; 473 milliliters granulated sugar; 237 milliliters chopped pecans; 1 teaspoon salt; 1 teaspoon vanilla; 118 milliliters water

German Chocolate Cake might be just the dessert you are searching for. This vegetarian recipe serves 12. One portion of this dish contains around 8g of protein, 25g of fat, and a total of 546 calories. If you have vanilla, buttermilk, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. This recipe is typical of American cuisine.

Instructions

Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or 9-inch round cake pans with the cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Cut three 8-inch or two 9-inch rounds of waxed paper or cooking parchment paper. Line bottoms of pans with the paper.

Equipment you will use

Baking Paper

Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Place an egg separator over a small bowl. Crack 1 egg over the separator to separate the yolk from the white. Separate 3 more eggs.

Ingredients you will need

Egg

Egg Yolk

Equipment you will use

Bowl

Place yolks in a small bowl. (Save the whites for another recipe.)

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.

Ingredients you will need

Buttermilk

Chocolate

Egg Yolk

Vanilla

All Purpose Flour

Sugar

Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted.

Ingredients you will need

Egg

Equipment you will use

Blender

Bowl

Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Bowl

Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.

Ingredients you will need

Spread

Equipment you will use

Oven

Spatula

Bowl

Frying Pan

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Separate the 3 eggs; save the egg whites for another recipe. In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.

Ingredients you will need

Evaporated Milk