Saturday, September 20, 2014

German Sweet Chocolate Cake

My sweetheart's favorite!

Of all the cakes and desserts I make, this one is my husband's all-time favorite. 

It's also his best friend, Norm's favorite too!   You can say they "have each other's backs".   Allow me to explain.  Dave had heart surgery a few years ago, and following it, he did very well and was eating the foods allowed by the doctor.

He and Norm left one morning to go to a clock repair shop, then out to lunch.  So, I asked Norm to make sure Dave ate healthy.  Yeah, right.

Later that afternoon, Norm dropped Dave off at home, then called to tell me Dave had a lovely salad for lunch.  Noooo!  That man has never ordered a salad for lunch in his life!!!   I emphatically told Norm that, adding "He had a Reuben Sandwich, didn't he?!?!"   All I heard was stuttering & stammering.  That's exactly what he had too!  Busted!  Both of them!  They are so bad!  The irony of this story is that I didn't even ask Dave what he had for lunch!

So, when Norm and his wife came to visit, this was the cake I knew I had to make...his wife just happens to be my best friend too!   Works out great!

You'll want to save room for this three-layer cake, filled with a decadent coconut-pecan icing.   It's a classic dessert that makes any occasion special!


1 pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
Norm, Dave, me and Sandy
1/2 cup  water
 eggs, separated
2 cups  flour
1 tsp.  baking soda
1/4 tsp.  salt
1 cup  butter, softened
2 cups  sugar
1 tsp.  vanilla
1 cup  buttermilk*
Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. 

 Microwave chocolate and water in 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 small bowl with mixer on high speed until stiff peaks form; set aside.

Mix flour, baking soda and salt. 

Beat butter and sugar in large bowl with 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 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. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. 
*If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
*This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
Coconut-Pecan Filling and Frosting:

 egg yolks

1 can  (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups  sugar
3/4 cup  butter or margarine
1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups  chopped PLANTERS Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. 
Add coconut and nuts; mix well. Cool to desired spreading consistency.            
*Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.  

"His sheep follow Him because they know His voice."   -John 10:4

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