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German Chocolate Cake


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Description

A 1000 words detailed recipe of german chocolate cake, topping pecans, and how to pictures of layers.

Ingredients

 

1 (4-oz.) package of Baker's Sweetened Chocolate

1/2 cup boiling water

1 cup butter or margarine

2 cups sugar

4 egg yolks

4 eggs whites

1 teaspoon Vanilla

2 1/2 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

 

Frosting Ingredients

For this frosting recipe you will need:

 

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)

Roasting Pecans

 

You will begin by roasting your pecans. The best thing about this topping is the roasted pecans. They become easier to chew it also gives pecans a nice nutty flavor.

Recipe for German Chocolate Cake 

I wish you must give this cake a try it’s one of my favorite German desserts. This might be the most fluffy, sugary, and gorgeous treat that you have ever tried.

Recipe for Coconut Pecan Frosting

This icing is just right for a German Sweet Chocolate Cake. It is very rich and creamy. If you do not want coconut I wish you to still give it a try. The coconut flavor is not as obvious as you would think.

Recipe

Roasting The Pecans

 

Are you set to start cooking your German Chocolate Cake? Well don't get carried off and fly over the most essential step!! Don’t take me wrong, no I’m not going to ask you to purchase a high-tech new cooking gadget, all it needs is a microwave, paper plate, and a sharp knife.

 

Nuts in Microwave

 

Step One

 

Place one cup of pecans in the microwave for 50 to 60 seconds. Then take it out and turn it over two to three times manually and place them back in for one more minute. The next time you take it away if in case you think they’re still undone place them in for one more minute, if not then go to step two.

 

Step Two

 

Find a fine cutting board with sharp knife. Here you’ll chop nuts on cutting board. Take the big sharp knife and chop the nuts into a number of pieces. Each pecan should be chopped into almost 5 pieces. Take care not to chop them too delicately.

 

Mixing Chocolate

Step One

 

Melting Chocolate
Buy one package of Baker's sweetened chocolate and combine with 1/2 cup of hot water. You are done with the chocolate once it is all melted. Let this set before including it to the batter in step four.

You will like to proceed and preheat the oven to 350F so it will be set for baking.
 

Butter and Sugar


Step Two

 

Mixing Butter
Blend 1 cup of butter with 2 cups of sugar until they are smooth and soft. Do this mixing for a few minutes only.

 

Adding Egg Yolks

 

Step Three

 

Add Egg Yolks
Gradually include your egg yolks while mixing the batter with beater. Once no more streaks of yellow linger they have been blended adequately.

 

Adding Chocolate and Vanilla

 

Step Four

 

Add Melted Chocolate
Include Chocolate liquor with 1 teaspoon vanilla when the egg yolk is thoroughly mixed in to the mixture.
 
Sifting Flour


Step Five


Sift Flour
It is essential to sieve the flour so as to eliminate all the lumps. Right at this time when you include 1 tsp of baking soda with 1/2 teaspoon of salt to the flour. You may like to do step nine at the moment so that you don't have your cake mixture sticking out of the oven too long. 
 

Adding Milk and Flour

 

Step Six

 

Adding Milk and Flour
Include the milk with flour to the batter all at once, but swapping between (milk, flour, milk, flour...) Don't discontinue mixing as you repeat the procedure. Once you are done mixing the milk and flour with the help of the beater, check that it is soft and smooth. 
 
Beating Egg Whites

 

Step Seven


Beating Egg Whites
If this is your very first time beating egg whites; then take great care, it might be a bit tricky.
Take all the 4 egg whites and beat them at the maximum speed. When you pick up the beater out of the pot it should hit the highest point or sharp tip at the end of it. This indicates they are done being beaten. This procedure should take almost 5 to 7 minutes.

You will like to move fast to the next thing to keep the whites fluffy.

Take care that there is no egg yolk beaten into your egg whites.
 

Folding in Egg Whites


Step Eight


Fold in Egg Whites
Now fold in the beaten fluffy egg whites LITTLE BY LITTLE. DO NOT MIX OR BEAT THEM IN!! This would mess up the cake!
 

Cake Pan


Step Nine


Cutting Wax-Paper
You can use a sharp kitchen knife, or a pen knife to mark a piece of wax-paper around the outer edges of the mould. Then cut on the line you have penciled in. Coat the internal sides of the pan with shortening. After that put flour on the inside and shake the pan till the sides and base are coated well enough with flour. Then place the cut wax-paper in the base of the mould.

Repeat the same process for each of the three cake pans.
 

Pouring Cake Batter in Pans


Step Ten


Pour Cake Batter
Pour THE SAME amounts of mixture into each 8 inch cake pan.
 

Cake in Oven


Step Eleven


Baking German Chocolate Cake 
Place the cakes in the oven for 35 to 45 minutes. You’ll NOT OPEN THE OVEN DOOR until the cake is put inside for required time, if you do it will collapse in the center because of decrease in oven temperature. Stick a wooden pick in middle of the cake when it’s baked. If it comes out clean your cake is done, if it comes out sticky then it requires extra eight to ten minutes. 
 

Cake Layers


Step Twelve


Cake Flipping
Once your cake layers have set for 17 to 20 minutes you will have to take them out of their cake moulds. With the help of a knife, or a rubber spatula, you’ll cut the cake away from the sides of the cake mould. Then turn it over on a wire rack and do away with the wax-paper from the base of the pan.

 

How to turn out each cake layer out of the cake pan.
 
Now all the cake layers are done and you are set to make the delicious Coconut Pecan frosting:

 

This is not the typical frosting recipe, and it will call for something you’ll be hooked forever! If you frost the outer surface of the cake you will require a double recipe. The original recipe does not make for icing on the outside, but I like it to be frosted on the outside just for a better look. 

Note the frosting ingredients mentioned above in the ingredients section.

 

Stirring Frosting

Step One


Stirring Frosting
Combine the ingredients (given below) on a stove set on normal heat for almost 10 minutes:

 

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla
 

Adding Coconut and Pecans


Step Two


Adding Coconut and Pecans
Once you are done mixing in all the ingredients include the coconut with roasted pecans.

 

Frosting


Step Three


Cooling Frosting
Cool the frosting until it is sticky so that it would be very easy to spread on the cake on all sides.

 

Frosting layer


Step Four


Spreading on Frosting
To frost the cake, make portions of the frosting into 3 parts but take care, make equal parts. If you prepare a double recipe take care you split your frosting in half before making 3 equal portions. After that you’ll pour one of the 3 portions onto the first layer of cake, or as much as required to frost the top so that the top is thoroughly coated.

 

Putting on Second Layer


Step Five

 


Putting on next Layer
To put in other layers cautiously slide them onto the last frosted layer. 
 

Adding more Frosting


Step Six

 


Putting on More Frosting
Repeat the same procedure with the next two layers.
 

German Chocolate Cake


Step Seven


Frosting Sides
Unlike other cakes, this one does not call for advice on how to frost the sides. All you have to do is just slap it on and join all the layers so that the cake becomes a whole. It does not call for a perfect smoothness (as we do in pineapple cake) just stickiness. Refrigerate the cake for an hour or two after frosting to avoid it from sliding off. Then, you won’t need to refrigerate it. 

 

How to put the second layer of cake.
 

How to add second layer of frosting. 

 



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