Homemade German Chocolate Cake recipe

Homemade German Chocolate Cake recipe

For the cake:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup of water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups of sugar
4 eggs, separated
1 teaspoon vanilla1 cup buttermilk
For the coconut-pecan frosting:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped

Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pan with parchment; spray sides with cooking spray. Microwave chocolate and water in a 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.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda, and salt. Beat butter and sugar in a large bowl with a mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto the top of the cake.
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