German Chocolate Cake Recipe

Name: German Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14-16 servings
Ingredients: 3 cups sugar; 1 3&frasl;4 cups unsalted butter, softened; 2 1&frasl;2 tsp. vanilla extract; 8 large egg yolks; 1 (12-oz.) can evaporated milk; 1 1&frasl;2 cups roughly chopped pecans; 1 (7-oz.) package sweetened shredded coconut; 4 oz. German's Sweet Chocolate, chopped; 2 oz. unsweetened chocolate, chopped; 2 cups flour; 1 tsp. baking soda; 1&frasl;4 tsp. kosher salt; 1 cup buttermilk; 4 large egg whites

Ingredients

3 cups sugar
1 3⁄4 cups unsalted butter, softened
2 1⁄2 tsp. vanilla extract
8 large egg yolks
1 (12-oz.) can evaporated milk
1 1⁄2 cups roughly chopped pecans
1 (7-oz.) package sweetened shredded coconut
4 oz. German's Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup buttermilk
4 large egg whites

	PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 14-16 servings

Instructions

Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat.
Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside.
Put chocolates into a small bowl; pour in ½ cup boiling water; let sit for 1 minute.
Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.
In a standing mixer, beat 1 ¼ cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time.
Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.
Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter.
Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.