German_Chocolate_Cake

Happy Anniversary!!!

My hubby and I just celebrated our 9th Wedding Anniversary, it feels like we just got married! He still gets me all giddy, love it! any whoooo Gary’s favorite cake of all time is German Chocolate Cake so I had to make him one as one of his gifts. Thought I would share the recipe with you, because it’s too good not to share! This cake has a great crumble to it once you slice it and is very moist. Make sure you beat the butter and sugar for at least 3 to 6 minutes, this really gets it to the light and fluffy they are talking about in the directions. It also helps give the cake a lift and helps to make your baked goods fluffy and tender. This step is really important. I also think cake flour helps to make cakes moist, seems that bakers are 50/50 on that one. Cake flour is very different than All purpose flour, you can substitute one for the other but the measurements will have to be changed, which I have included for this recipe.

German Chocolate Cake (from Original Baker’s)

1 package (4oz.) Bakers German’s Sweet Chocolate

½ cup water

4 eggs, separated

2 cups flour (I use cake flour, if you do so then you will want to use 2 cups plus 2 tablespoons cake flour)

1 tsp. baking soda

¼ tsp. salt

1 cup butter, softened

2 cups sugar

1 tsp. vanilla

1 cup buttermilk

Heat oven to 350 degrees. Cover bottoms of 3(9-inch) round pans with waxed paper, spray sides with cooking spray.

Microwave chocolate and water in large microwavable bowl on high 1 ½ to 2 min. or until chocolate is almost melted, stirring after 1 min. stir until chocolate is completely melted. Set aside.

Beat eggs whites in small bowl with mixer on high speed until stiff peaks form, set aside. Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites, stir gently until well blended. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cook cakes in pans 15 minutes, remove from pans to wire racks. Cool completely.

Filling between layers and for top layer

1 ½ cups shortening

1- 1/3 cups confectioners’ sugar

2 cups semi sweet chocolate chips

1 cups marshmallow crème

2 teaspoons vanilla extract

Melt chocolate set aside and cool. In a large bowl cream shortening and sugar until light and fluffy. Beat in cooled melted chocolate then beat in marshmallow crème and vanilla. Use to frost in between layers of the cake and also for the top layer of cake.

Coconut-Pecan Frosting

4 egg yolks

1 can(12oz.) evaporated milk

1 ½ tsp. vanilla

1 ½ cups sugar

¾ cup butter or margarine

1 package(7oz.) Baker’s Angel Flake Coconut

1 ½ cups pecans

Beat egg yolks, milk and vanilla in large saucepan with whish until well blended. Add sugar and butter cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts mix well. Completely cool before you use to frost the sides of the cake and part of the top of the cake.

Enjoy and have fun!!

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