German Chocolate Cake

My Mother-in-law was visiting with us on Sunday, I asked her what kind of cake she wanted for her birthday, she hates things being about her, and said well I would like German Chocolate but I don't think anyone else does.... I didn't care and decided since it was her birthday she was getting her cake.

The bar was set high, as she makes all her baked goods from scratch. I turned to my trusty Betty Crocker cookbook for the recipe. The cookbook called for only frosting the layers and top, I thought that looked silly, so I made a chocolate buttercream (I cut the recipe in half still had lots extra!) for the sides. Next time I will do the coconut frosting around the sides too.

German Chocolate Cake (From: Betty Crocker New Edition)

• 4 oz sweet baking chocolate
• 1/2 c. water
• 2 1/4 c. all-purpose flour
• 1 t. baking soda
• 1 t. salt
• 2 c. sugar
• 1 c. butter or margarine, softened
• 4 large eggs
• 1 t. vanilla
• 1 c. buttermilk
• Coconut-Pecan Filling and Topping (recipe below)

Heat oven to 350. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.

In 1-quart saucepan,, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.

In medium bowl, mix flour, baking soda, and salt; set aside. In another medium bowl beat sugar and butter with elecrtic mixer on high speed until light and fluffy. Seperate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.

Wash and dry mixer beaters. In small bowl, beat egg whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in thrid pan if not all pans will fit into oven at one time; bake third pan separately.

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick insereted in center comes out clean. Cool 10 minutes, remove from pans to wire rack. Remove wax apper. Cool completely, about 1 hour.

Fill layers and frost top of cake with Coconut- Pecan Filling and Topping Leaving sides of cake unforsted. Store covered in refrigerator.

Coconut-Pecan Filling and Topping (From: Betty Crocker New Edition)

• 1 c. sugar or packed brown sugar
• 1/2 c. butter
• 1 c. evaporated milk
• 1 t. vanilla
• 3 large egg yolks
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans

In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.

Stir in coconut and peacanes. Cool about 30 minutes, beating occasionally with spoon until spreadable.

Chocolate Buttercream Frosting (From: Wilton)

• 2 lbs. powdered sugar
• 3/4 to 1 c. Crisco
• 1/2 c. water
• 1/2 t vanilla flavor
• 1/2 t butter flavor
• 3/4 c. cocoa

Beat until light and fluffy at least 5 minutes.