Baker’s German’s Chocolate Cake

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I asked Price what kind of cake he wanted for his birthday and he picked German’s Chocolate Cake. I was happy to try a new cake recipe since I had never made German’s Chocolate Cake before; and have only eaten it once. So I began by getting the recipe and everything I needed… then the real work began. It’s an easy recipe to follow, but there are quite a few steps from melting the chocolate, sifting the dry ingredients, folding in the egg whites, etc. Well to be honest, not that many steps, just a lot of bowls which means kitchen chaos for me. I followed the recipe exactly, well I used 2 pans instead of 3, and the outcome was fantastic. We had a moist chocolate cake with a rich cavity inducing frosting. It was the frist time I cooked a frosting over the stove so that was new for me also. I did not have much luck with frosting it since I made a big mess. But overall I was really happy with the out come and I know I will try it again.

Recipe can be found on Kraft Foods.

Original BAKER’S GERMAN’S Sweet Chocolate Cake

4 oz. Baker’s German’s Sweet Chocolate
1/2 cup  water
2 cups flour
1 tsp.  baking soda
1/4 tsp. salt
1 cup  (2 sticks) unsalted butter, softened
2 cups sugar
4   eggs, separated
1 tsp. vanilla
1 cup  buttermilk

Coconut-Pecan Filling and Frosting

4 egg yolks
1 can  (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups  sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg.  (7 oz.) sweetened shredded coconut
1-1/2 cups chopped pecans

PREHEAT oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

To Make the Frosting
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

USE to frost your favorite cake or cupcake recipe.

Happy Birthday Pricer!!

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