german chocolate cake recipe and frosting
German Chocolate Cake Recipe and Frosting
Baking a cake would never have seemed so easy, had it not been for the quick-stepped German chocolate cake recipe and the frosting that is made along with this cake.
For those watching out for calories, stay away. For those looking for absolute pleasure, here's a German chocolate cake recipe and frosting that you can't miss. Either as a dessert or a birthday party cake, this recipe never fails any occasion. An extremely easy to make recipe, this cake is a total indulgent sin. The impressive chocolate cake, gets a delectable flavor of rich caramel, laced with coconut on top. The bare sides of the cake, allows you to see what lies beneath and in between. So, let's take a look at the German chocolate cake recipe and frosting recipe.
Ingredients for the Cake
- Buttermilk, ¾ cup
- Vanilla extract, 1 teaspoon
- Yolk of eggs, 5 medium
- Sugar, 2 cups
- Egg whites, 5 medium
- Salt, ½ teaspoon
- Baking soda, 1 teaspoon
- Sifted cake flour, 2½ cups
- Warm milk, ¼ cup
- Butter, 1 cup (2 sticks)
- Sweet dark chocolate, 4 ounces
- Preheat the oven at 350ºF.
- Begin by preparing the dark chocolate by melting it in a double boiler. Stir it till it smoothens out. Add ½ stick of butter and stir it, once again, till it's completely blended with the chocolate. Now pour ¼ cup of warm milk in the chocolate-butter mixture, stir till smooth and set aside for cooling.
- Grease the cake pans with butter and lightly dust the base of the pan with flour.
- Sift the flour, baking soda and salt together.
- In a large bowl beat the egg whites till they are frothy and fluffy.
- In another bowl, blend the remaining 1 ½ sticks of butter and sugar. Slowly, add the egg yolks as well. Once the mixture is fluffy, add the cooled chocolate mixture and vanilla extract and mix well.
- With the mixer on the low, stir buttermilk and flour mixture. Do this by adding the flour to the buttermilk slowly. Now add the egg white batter to the buttermilk mixture and stir the mixture once again, to get rid of the lumps.
- Now mix all the batter together and divide them into pans. Bake for 30 - 40 minutes. You will know the cake is done when it will start pulling away from the sides of the pan. Once the cake is done and cooled, run a knife around the edges of each pan and turn the layers of the cake onto wire racks.
- Warm milk, ¼ cup
- Finely ground pecans, walnuts, or almonds, 1½ cups
- Fresh or frozen and thawed grated coconut, 10 ounces
- Vanilla extract, 1 teaspoon
- Butter, ½ cup (1 stick)
- Evaporated milk, 1 cup
- Egg yolks, 4 medium
- Sugar, 1 cup