German Chocolate Cake with Coconut Pecan Frosting
Ingredients:
- 1 package German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a small saucepan, melt the German sweet chocolate with water over low heat, stirring until smooth. Remove from heat and let cool.
3. In a medium bowl, sift together the flour, baking soda, and salt.
4. In a large bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
5. Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour mixture. Mix until just combined.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter.
7. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 10 servings
Tips:
Use room temperature eggs and butter for a smoother batter and better cake texture.
Allow the cake layers to cool completely before frosting to prevent the frosting from melting.