Sunday, November 13, 2011

German Chocolate Cake

This was the totally awesome Captain America cake my sister-in-law made this year. Yes, she free-handed that. And the kids all got to make shields at the party. It was very cool. Anyway, delicious cake. Recipe comes from V's mom.

1 package (4-ounce) German Sweet Chocolate
1/2 cup boiling water
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk or sour milk
4 egg whites, stiffly beaten

Melt chocolate in boiling water, cool.  Cream butter and sugar well.  Add egg yolks, one at a time, beating well after each.  Blend in vanilla and melted chocolate.  Add soda and salt.  Add half of the flour and half of the milk.  Blend well.  Add remaining flour and milk.  Beat egg whites until stiff.  Fold into cake batter mixture.  Pour batter into three gener­ously greased and floured 8 or 9-inch round cake pans.  Bake in pre­heated 350 degree oven for 30-35 minutes, or until cake springs back when lightly pressed in center.  Cool in pans 15 minutes.  Remove and cool completely on racks.  Fill between layers and frost top with Coconut Pecan Frosting.  Frost around sides of cake with Chocolate Buttercream Frosting.

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 teaspoon vanilla
1 cup chopped pecans
1 1/2 cups angel flake coconut

In small sauce pan combine first five ingredients.  Cook over medium heat, stirring constantly until mixture thickens.  Remove from heat and add pecans and coconut.  Cool completely before spreading on cake.

Chocolate Buttercream Frosting
1/4 cup butter or margarine, softened
1/2 box powdered sugar, minus 1/4 cup
2 tablespoons, plus 1 teaspoon milk
1/2 teaspoon vanilla
dash of salt
1/4 cup unsweetened cocoa powder

With electric mixer, mix butter, powdered sugar, milk, vanilla and salt until smooth.  Slowly add cocoa, mixing until well blended.  Spread around sides of cake.

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