Easy German Chocolate Recipes

German Chocolate Cake

Cooking the Best Dessert Cake Ever

From a small child I loved bake goods. My Mom used to make a lot of cakes and I remember as a kid I would lick the spoon of the cake batter and sneak a little of icing before it went on the cake.

Cakes of all kinds are great favor of mine, but the German Chocolate cake is at the top of my list.

It has a sweet mixture of coconut, pecan and Cocoa this kind of stuff would make any one a cake lover.

My wife, if I’m good will bake a German Chocolate Cake twice a year one for my birthday and another for Christmas because this is a 3-4 hour process twice a year is it. I’m ashamed to say that I very often will not share with friends or family, ok maybe I’m not so ashamed because it is so good.

I have had many a taste of German Chocolate cakes, but my wife, my mother and a senior woman at my church have the secret skills of making the best cake I have tasted. I have listed my wife’s recipe below there are some things that she learned for the senior lady at church that perfected this exquisite dessert. Hey one more thing, don’t tell my wife I have given you her secret.

Some recipes’ instruct you to use cooking spray don’t do it!!

Also sifted flour several time. I know sifting is old fashion however, my wife has been making this cake for years and it was sometime a struggle to get it right every time. There were some birthdays I go a fallen cake or it fell apart or some lumps. She made this cake twice in three week I was a good boy) the cake was her best, secrets from the senior church lady. While it cool make sure you run a knife around the edges so the cake cools correctly as it pull away from pan.

• 1 4 Ounce package of Baker’s German Chocolate Sweet Chocolate
• ½ Cup of Water
• 2 Cups of All-Purpose Flour
• 1 teaspoon baking soda
• ¼ teaspoon of salt
• 1 Cup or 2 sticks of Butter softened
• 2 Cups of Sugar
• 4 Egg Yolks
• 1 teaspoon vanilla
• 1 cup of Buttermilk
• 4 Egg Whites
• Coconut-Pecan Frosting
• Heat oven to 350 %F.

Microwave chocolate and water in large microwavable bowl on High 1 ½ to 2 minutes or until chocolate is almost melted.

Stir until Chocolate is completely melted.

Mix: flour with baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Sir melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beat after each addition until smooth.

Beat Egg whites until they form stiff peaks. Gently stir into batter, Pour batter into prepared pans.

Bake for 30 minutes or until cake springs back when lightly touched.

Remove from oven; immediately run spatula between cake and side of pan. Cool in pans 15 minutes, remove from pans; peel off waxed paper. Cool on wire rack.

Spread Coconut-Pecan Frosting between layers and over top of cake makes 12-14 servings.

Coconut-Pecan Frosting:

Combine 1 ½ cups (12 Ounce can ) evaporated milk and 1 ½ d milk, 1 ½ cups sugar, 4 slightly beaten egg yolks, ¾ cups (1 ½ sticks of butter) 1 ½ teaspoon of vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and golden brown, about 12 minutes. Remove from heat. Stir 2 cups of Coconut and 1 ½ cup of chopped pecans. Bet until cool and spreading consistency. Makes about 4 ½ cups.

Also one of my favor magazines is “Cooking Light Magazine” they have a log of good recipes. Another favor is “Fine Cooking Magazine” the recipes are great to look at and follow.

This recipe is not from either magazine they are great and easy to read, I’m not sure but they may have some cooking contest in them from time to time.