German Chocolate Cake

My son for his 13th birthday wanted a homemade German Chocolate Cake. I googled German chocolate cake and thought this recipe sounded good. It was an easy recipe and came out delicious. It's triple layer. I should've made more frosting. I ended up putting white frosting in between the layers. I found the frosting hard to work with when not cold. I ended up using my hands to pat on the frosting on the sides!

Everyone agreed the cake was delcious!

Cake Ingredients
1 (4-oz.) package of Baker's Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine, softened
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees.

Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are covered with flour. Then put the cut wax paper in the bottom of the pan. Do this for each of the three cake pans.

Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool.

Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich.

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.

Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. This process should take about 5 minutes. Immediately fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!

Pour equal amounts of batter into each 8 inch cake pan. Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

Frosting Ingredients:

1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Mix the ingredients except for the coconut and roasted pecans on a stove set on medium heat for 12 minutes.

Once you are done stirring in the above ingredients add the coconut and pecans.

Cool the frosting until it is firm and easy to spread.

To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered. Repeat with other layers and frost the side.

Happy Birthday, Jimmy!