|German Sweet Chocolate Cake I|
"This chocolate cake with coconut-pecan frosting is a fave dish in any respect of our potlucks."
- four (1 ounce) squares German sweet chocolate
- half cup water
- 2 cups all-motive flour
- 1 teaspoon baking soda
- 1/four teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- four egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- four egg whites
- 12 fluid oz evaporated milk
- 1 1/2 cups white sugar
- three/4 cup butter
- four egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 (eight ounce) bundle flaked coconut
- 1 half of cups chopped pecans
|Prep : 40M||Cook : 24M||Ready in : 1H10M|
- Preheat oven to 350 levels F (one hundred seventy five ranges C). Line bottom of 9x13 pan with parchment paper.
- Microwave chocolate and water on high for 1 1/2 to two mins. Stir midway via. Stir until all is melted and easy.
- In a medium bowl, blend collectively flour, soda and salt. Set aside.
- In a huge bowl, cream 1 cup butter and a couple of cups sugar until mild and fluffy. Add 4 egg yolks separately, beating nicely after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour combination alternately with buttermilk. Beat after every addition until smooth.
- In a separate bowl, beat egg whites on high till tender peaks shape. Gently fold into batter. Pour into 9x13 inch pan.
- Bake at 350 degrees F (175 ranges C) for 30 minutes, or till toothpick inserted into middle of cake comes out smooth. Cool completely, then frost with coconut-pecan frosting.
- Combine milk, 1 half of cup sugar, three/4 cup butter, four egg yolks and 1 half teaspoons vanilla in big saucepan. Cook and stir on medium warmness for about 12 mins, or until thick and golden brown. Remove from warmness. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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