Yesterday I made a german Chocolate cake from scratch. It was amazingly good.
I usually buy the mixes but I saw the German Baking Chocolate adn thought, Why NOT? It hit the spot perfect and my Blood Sugar did not suffer. I figured it would go sky high but today it was 81 when I checked it so I am good to go.
(Now if only my Back knew it was good to go.)
I will attempt to post a photo with this recipe.
1 (6 oz) package Bakers German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter (softened at room temp)
2 cups sugar
4 eggs (seperated)
1 tsp vanilly
1 cup buttermilk
Coconut Pecan Filling and Frosting.
Preheat oven to 350, cover bottom of three 9 inch cake pans with parchment and grease sides of pan.
Microwave chocolate with water for a minute or so, stirring after 30 seconds. Stir until choco is completley melted.
Mix, flour baking soda and salt, set aside. Beat butter, sugar in large bowl on medium speed until light and fluffy, Add egg yolks one at a time, beating well after each addition. Blend in Chocolate and the vanilla. Add flour misture alternately with the buttermilk, beating well after each addition.
Beat egg whites in small bowl until still peaks form, Gently fold into batter, pour evenly into three prepared pans.
Bake 30 minutes, or until center is done, (mine was 28 minutes) Cool in pans 15 mnutes turn onto rack to completely cool. Discard wax paper.
Now they are ready to frost, When completely cool!!!!
p>S> If you don't have buttermilk, just add 1 tbsp lemon juice or vinegar to 1 cup milk, Let stand ten minutes.
Frosting .
4 egg yolks,
1 can evaporated milk, (12 oz)
1 1/2 tsp vanilla
1 1/2 cup sugar
3/4 cup butter
202/3 cup coconut
1 1/2 up chopped pecans.
Beat egg yolks milk and vanilla in large saucepan with wire whisk until blended)
Add sugar and butter, cook abut 12 minutes, on Medium heat until golden and slightly thickened. Remove from heat, add nuts and coconut, Cool completely,
Stack cake layers alternately with the frosting mix. This makes a lot so skimping between layers is not necessary. This makes about 4 1/2 cups of topping.
As you can see I did not frost the sides as I could not get it to stick but it was fabulous anyway. Too much frosting for me so I gave some of mine to David. (and I wonder why he has a weight problem).
I hope you try and enjoy this recipe, I can't say I ever had a frosting made with egg yolks but it turned out the best.
I usually buy the mixes but I saw the German Baking Chocolate adn thought, Why NOT? It hit the spot perfect and my Blood Sugar did not suffer. I figured it would go sky high but today it was 81 when I checked it so I am good to go.
(Now if only my Back knew it was good to go.)
I will attempt to post a photo with this recipe.
1 (6 oz) package Bakers German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter (softened at room temp)
2 cups sugar
4 eggs (seperated)
1 tsp vanilly
1 cup buttermilk
Coconut Pecan Filling and Frosting.
Preheat oven to 350, cover bottom of three 9 inch cake pans with parchment and grease sides of pan.
Microwave chocolate with water for a minute or so, stirring after 30 seconds. Stir until choco is completley melted.
Mix, flour baking soda and salt, set aside. Beat butter, sugar in large bowl on medium speed until light and fluffy, Add egg yolks one at a time, beating well after each addition. Blend in Chocolate and the vanilla. Add flour misture alternately with the buttermilk, beating well after each addition.
Beat egg whites in small bowl until still peaks form, Gently fold into batter, pour evenly into three prepared pans.
Bake 30 minutes, or until center is done, (mine was 28 minutes) Cool in pans 15 mnutes turn onto rack to completely cool. Discard wax paper.
Now they are ready to frost, When completely cool!!!!
p>S> If you don't have buttermilk, just add 1 tbsp lemon juice or vinegar to 1 cup milk, Let stand ten minutes.
Frosting .
4 egg yolks,
1 can evaporated milk, (12 oz)
1 1/2 tsp vanilla
1 1/2 cup sugar
3/4 cup butter
202/3 cup coconut
1 1/2 up chopped pecans.
Beat egg yolks milk and vanilla in large saucepan with wire whisk until blended)
Add sugar and butter, cook abut 12 minutes, on Medium heat until golden and slightly thickened. Remove from heat, add nuts and coconut, Cool completely,
Stack cake layers alternately with the frosting mix. This makes a lot so skimping between layers is not necessary. This makes about 4 1/2 cups of topping.
As you can see I did not frost the sides as I could not get it to stick but it was fabulous anyway. Too much frosting for me so I gave some of mine to David. (and I wonder why he has a weight problem).
I hope you try and enjoy this recipe, I can't say I ever had a frosting made with egg yolks but it turned out the best.
1 comment:
I baked a german chocolate cake the same day, but not from scratch, from a box. It was for a family that lost a husband and a dad, He was killed in auto accident. I always make my own coconut, pecan frosting. it is much better than canned.
Nice looking cake and taste good too, I bet.
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