German Chocolate Cake III

German Chocolate Cake III might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains approximately 12g of protein, 37g of fat, and a total of 669 calories. For $1.54 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1690 people have tried and liked this recipe. It is a rather inexpensive recipe for fans of European food. This recipe from Allrecipes requires vanillan extract, white sugar, evaporated milk, and coconut. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 44%, this dish is solid. If you like this recipe, take a look at these similar recipes: Chocolate Applesauce Cake III, Chocolate Zucchini Cake III, and German Chocolate Cake.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon baking soda

1/2 cup butter

1 cup buttermilk

2 1/2 cups cake flour

1 1/3 cups flaked coconut

4 egg whites

3 egg yolks, beaten

1 cup evaporated milk

4 (1 ounce) squares German sweet chocolate

1 cup chopped pecans

1/2 teaspoon salt

1 (1 ounce) square semisweet chocolate

1/2 teaspoon shortening

1 teaspoon vanilla extract

1/2 cup water

1 cup white sugar

Equipment:

sauce pan

oven

bowl

mixing bowl

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted.

2. Remove from heat and allow to cool.

3. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

5. Pour into 3 - 9 inch pans

6. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

7. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened.

8. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

9. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.


Nutrition Information:

Quickview
668k Calories
12g Protein
36g Total Fat
73g Carbs
4% Health Score
Limit These
Calories
668k
33%

Fat
36g
57%

  Saturated Fat
18g
114%

Carbohydrates
73g
24%

  Sugar
39g
44%

Cholesterol
116mg
39%

Sodium
481mg
21%

Caffeine
3mg
1%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
56%

Selenium
26µg
38%

Phosphorus
218mg
22%

Vitamin B2
0.31mg
18%

Copper
0.35mg
17%

Calcium
150mg
15%

Fiber
3g
14%

Iron
2mg
14%

Magnesium
48mg
12%

Vitamin A
587IU
12%

Zinc
1mg
11%

Vitamin B1
0.17mg
11%

Potassium
331mg
9%

Vitamin B5
0.89mg
9%

Folate
34µg
9%

Vitamin D
1µg
7%

Vitamin E
0.98mg
7%

Vitamin B12
0.36µg
6%

Vitamin B6
0.1mg
5%

Vitamin B3
0.75mg
4%

Vitamin K
2µg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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