German Chocolate Cake

By Marg (CaymanDesigns) · food.com

12 servings

Classic layered chocolate cake with a cooked coconut-pecan frosting; cake batter lightened with beaten egg whites.

prepPreheat oven to 350°F / 175°C.
prepGrease two 9-inch / 23 cm square pans or three 8-inch / 20 cm round pans and line bottoms with wax paper.
120 ml boiling water	Melt chocolate in boiling water; cool		Beat in chocolate mixture & vanilla	Alternate flour, soda & salt with buttermilk	Fold in beaten egg whites	Bake 350°F / 175°C, 35–45 min	Cool frosting, then ice cooled cake
115 g sweet cooking German chocolate
400 g sugar	Cream sugar & butter until fluffy	Beat in egg yolks one at a time
225 g butter, softened
4 egg yolks
1 tsp vanilla
285 g cake flour
1 tsp baking soda
1 tsp salt
240 ml buttermilk
4 egg whites, stiffly beaten
200 g sugar (or 300 g for larger batch)	Mix sugar, butter, milk, vanilla & yolks	Cook medium heat, stirring, ~12 min until thick	Stir in coconut & pecans; beat to spreading consistency
115 g butter (or 170 g for larger batch)
240 ml evaporated milk (or 355 ml can for larger batch)
1 tsp vanilla (or 1 1/2 tsp for larger batch)
3 egg yolks (or 4 for larger batch)
110 g flaked coconut (or 165 g for larger batch)
115 g chopped pecans (or 170 g for larger batch)

Read left to right — each column combines what's behind it.