Now to tell you where this recipe came from because sadly I never found my Mom's recipe. This scrumptious recipe came from my friend Susan Alexander, she is a foodie friend of mine and that is exactly what brought us together. Mind you now this gal is a hoot and entertains me daily with her crazy antics. A big thank you to Susan for sharing her scrumptious recipe with us.
- 1/2 cup water
- 4 oz German sweet chocolate squares, break into sections
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour, Pillsbury Soft as Silk
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 egg whites, room temp
Preheat oven to 350 degrees. Grease and flour three 9 inch cake pans, set aside.
Sift together the flour, baking soda and salt, set aside
In a small saucepan on low heat water and chocolate until melted. Remove from heat and add the vanilla extract at this time, whisk together well and allow mixture to cool.
With your mixer in a large bowl whip egg whites until stiff peaks form, transfer to another large bowl and set aside.
Now add to your large mixer bowl the butter and sugar, cream until light and fluffy. Then beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture to mixer bowl, then beat in the flour mixture alternating with the buttermilk, mixing until just incorporated. Next gently fold in half of the egg whites, then fold in the other half until just mixed in.
Pour into three 9 inch cake pans and bake for 25-30 minutes, or until cake tester comes out clean.
Allow to cool on wire racks for 10 minutes before inverting onto wire racks.
Two important tips~~~Egg whites whip up best if room temp and make sure no oil residue is in the mixer nor any of the yolk. Also if you do not have buttermilk you may make your own by adding 1 Tbsp. of white vinegar to 1 cup of milk, stir and wait 10 minutes. Ta da!
German Chocolate Frosting
- 2 cups evaporated milk
- 2 cups dark brown sugar
- 6 egg yolks
- 1 cup unsalted butter
- 2 tsps. vanilla extract
- 2 cups chopped pecans
- 2 2/3 cups flaked coconut
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over med/low heat, stirring constantly until thickened. Remove from heat and stir in pecans and coconut. Let cool completely before spreading between layers of cake and on top, do not spread on the side of the cake. Ii is important that the icing and cake are cool to the touch.