Delicious 3 Layer German Chocolate Cake Food

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

DELICIOUS 3 LAYER GERMAN CHOCOLATE CAKE

Steps:

• 1. CAKE- Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
• 2. Stir together cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
• 3. Whisk together flour, baking soda and salt. Add to butter mixture alternately with chocolate mixture and buttermilk beating only until blended, no more. Pour batter into prepared pans.
• 4. Bake 25-30 minutes or until top springs back when lightly touched. Cool for 5 minutes then remove from pans to wire racks. Cool completely.
• 5. COCONUT BUTTER PECAN FROSTING- Stir together sweetened condensed milk, beaten egg yolks and butter in medium saucepan. Cook gently over low heat stirring constantly, until mixture has thickened and is bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temp. Frosting yield is about 2 2/3 cups.
• 6. Spread frosting between layers and top only. (Trim inner layers of cake tops with bread knife if cake domes, leaving top layer domed, or as desired.)

GERMAN CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
• In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
• To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
• Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

GERMAN CHOCOLATE CAKE FROSTING FOR TRADITIONAL 3 LAYER CAKE

Steps:

• In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks.
• Cook over medium heat, stirring constantly.
• When it starts to bubble and get thick, remove from the heat.
• Add the pecans and coconut and then the vanilla.
• Spread on cooled cake.
• Enjoy!