carol-whidbey-is
Well-known member
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ISO: Iso A really good German Chocolate cake making for a special someone.
- Thread starter carol-whidbey-is
- Start date
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carol-whidbey-is
Well-known member
have a recipe
This one by Cooks Illustrated is TDF - I've made it several times >>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=144819
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=144819
dawn_mo
Well-known member
REC: Mom's German Chocolate Cake
I haven't made this myself, but I have eaten when my mom was still alive. It was fantastic.
* Exported from MasterCook *
Mom's German Chocolate Cake
Recipe By :Mom
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
Cake:
1/2 cup boiling water
4 ounces sweet cooking chocolate
1 cup butter -- softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites -- stiffly beaten
Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Cake:
Heat oven to 350 degrees. Grease 3 round layer cake pans, 8 or 9 x 1-1/2 inches. Line bottom of pans with waxed paper. Pour boiling water into small bowl over chocolate, stirring until chocolate is melted; set aside to cool.
n a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolk, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.
Bake 8 inch pans for 35-40 minutes, 9 inch pan for 30-35 minutes. Cakes will be done when it springs back on top.
Cool. Fill layers and frost top of cake with Coconut-Pecan Frosting (below).
Frosting:
Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups.
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I haven't made this myself, but I have eaten when my mom was still alive. It was fantastic.
* Exported from MasterCook *
Mom's German Chocolate Cake
Recipe By :Mom
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
Cake:
1/2 cup boiling water
4 ounces sweet cooking chocolate
1 cup butter -- softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites -- stiffly beaten
Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Cake:
Heat oven to 350 degrees. Grease 3 round layer cake pans, 8 or 9 x 1-1/2 inches. Line bottom of pans with waxed paper. Pour boiling water into small bowl over chocolate, stirring until chocolate is melted; set aside to cool.
n a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolk, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.
Bake 8 inch pans for 35-40 minutes, 9 inch pan for 30-35 minutes. Cakes will be done when it springs back on top.
Cool. Fill layers and frost top of cake with Coconut-Pecan Frosting (below).
Frosting:
Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups.
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