German chocolate cake, originally German chocolate cake, is a layered chocolate cake filled and covered with coconut-pecan frosting. Originating in the United States, its name goes back to an English-American chocolatier named Samuel German, who developed the formulation of baked dark chocolate that became used in the cake recipe.
* ingredients
+cake:
° 1 package. (4 oz) sweet German baker's chocolate
° Half a cup of water
° 2 cups flour
° 1 teaspoon baking soda
° Half a teaspoon of salt
° 1 cup (2 sticks) softened butter
° 2 cups of sugar
° 4 eggs, separated
° 1 teaspoon vanilla
° 1 cup of milk
+Freezing Coconut Walnuts:
° 4 egg yolks
° 1 can (12 ounces) evaporated milk
° 1-1/2 teaspoon vanilla
° 1-1/2 cup sugar
° ½ cup (1-1/2 sticks) butter
° 1 package. (7 ounces) coconut
° 1-1/2 cup chopped pecans
* directions :
German chocolate cake:
Preheat oven 350 degees. Covering bottoms of 3 8 or 9 around cake pans with butter paper. Butter sides of pans. Microwave chocolate and water in a large, adjustable bowl, microwave on high until almost melted, stirring after 1 minute.Stir To chocolate is totally melted.blend flour, baking powder & salt and set apart .In a large bowl, use an electric mixer to beat the butter and sugar at medium speed until frothy.Adding egg yolks one at a time, beating well after every addition.Add melt chocolate & vanilla.Alternately adding flour mixture also milk, stir until well mixed after every addition.
Beat egg whites in a small bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the mixture.Pour evenly into the prepared mold.Bake for 30 minutes. Directly pass small metal spoon around cake layers. Cooled in pans for 15 min , removing layers from pans wire racks. Remove the parchment paper, and cool the cake layers completely. Spreading coconut & walnut cream among cake layers / on top of cake
**Freezing Coconut Walnuts:
& egg yolks, milk, and vanilla in a saucepan employ a wire whisk to well combined. Add sugar and butter and cook over medium heat until it thickens and becomes golden brown. Remove from heat.
Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups frosting, enough to freeze 3 cake layers or 36 cupcakes.
Enjoy !
