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German Sweet Chocolate Cake II
German Sweet Chocolate Cake II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Classic chocolate cake with decadent coconut pecan frosting, passed down from my Grandmother.
Ingredients:
  • 4 (1 ounce) squares German sweet chocolate, chopped
  • 0.66666698455811 cup butter
  • 1.5 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2.5 cups sifted cake flour
  • 0.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 3 egg yolks, lightly beaten
  • 0.5 cup butter
  • 1.3333300352097 cups flaked coconut
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round pans by greasing and flouring them. Sift together flour, baking powder, baking soda, and salt, then set aside. Melt the chocolate in a double boiler until smooth, stirring occasionally. Allow the melted chocolate to cool to lukewarm before using.
  • Cream together fluffy butter and 1 1/2 cups sugar in a large bowl. Add eggs one at a time, then mix in melted chocolate and 1 teaspoon vanilla. Alternate adding the flour mixture and buttermilk, mixing until just combined. Pour batter into pans.
  • Bake in the preheated oven for 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Frost between layers and on top of the cake once cooled.
  • For the Frosting: In a large saucepan over medium heat, cook and stir evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter, and 1 teaspoon vanilla for about 12 minutes until thick and golden brown. Remove from heat and mix in coconut and pecans. Let cool to room temperature for spreading consistency.

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