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:
covered percent of daily need
