>> January 15, 2009
I love baking cakes. My interest on cake baking starts when my son is 5 mths old( & now he is 2 yrs). Everbody love chocolates & this cake is a good treat for all. I baked this cake for this newyear, which came out best & taste delicious.....
German Sweet Chocolate cake is not only mouthwateringly, good with its richly roasted pecan and coconut frosting, but happens to be perfect for entertaining guests. It is a cake that will stand out towing above all others with its three layers and is sure to be on everyone's plate at a family gatherings. The advantage of using this cake recipe is that it does not require refrigeration and you don't have to worry about it melting before people have time to enjoy it. Its icing is very rich and buttery, and blends perfectly with the Chocolate Cake inside.
For the cake :
- 5 ounces unsweetened Chocolate
- 1 Cup of Butter, softened
- 2 Cups Sugar
- 4 Eggs
- 2 Cup Flour
- 1 tsp Baking Soda
- 1/2 teaspoon Salt
- 1 Cup Buttermilk
- 1 tsp Vanilla Extract
For Coconut pecan frosting :
- 1 Cup sugar
- 1 Cup Evaporated Milk
- 1/2 Cup Butter
- 3 Eggs, thoroughly beaten
- 1 1/3 Cups sweetened Coconut
- 1 Cup chopped Pecans
- 1 teaspoon Vanilla Extract
Baking chocolate cake :
- Preheat oven to 177 degrees C (350 degrees F).
- Butter and lightly flour 2 round 10-inch baking pans.
- In a small saucepan over low heat, melt the chocolate in the water and then remove from heat immediately and set aside.
- In a large mixer bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure to beat well in between each addition. Add the remaining ingredients. Blend at low speed until combined.
- Pour the batter into the 2 baking pans and bake for about 35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Remove from oven and let cool in pan for 5 minutes. Then, remove from pan carefully and let cool on a wire rack until completely cool.
Frosting for the cake :
In a medium saucepan combine the sugar, evaporated milk, butter, and eggs. Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!! Remove from heat immediately. Stir in remaining ingredients. Cool until spreadable consistency (over night on counter - do not refrigerate prior to frosting or it will be too thick).