March is upon us.
*Yaaaaaaaaay!*
We celebrate 5 family birthdays in March, including Craig and Amanda’s and what better way to kick off the birthday month than with our family favorite – German Chocolate Cake.
German Chocolate Cake
This family favorite is whipped up every March to celebrate 5 birthdays.
Ingredients
Cake
- 14 oz Baker's German Sweet Chocolate
- 3/4 cup Butter
- 1 1/2 cups Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
Frosting
- 4 Egg Yolks
- 1 can Evaporated Milk (12 oz can)
- 1-1/2 tsp Vanilla
- 1-1/2 cup Sugar
- 3/4 cup Butter
- 7 oz Coconut Flakes
- 1-1/2 cup Pecans or Walnuts
Instructions
- Heat Oven to 350°
- Cover bottoms of 3 (9-inch) round pans with parchment; spray with cooking spray.
- Microwave chocolate and water in large microwaveable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted.
- Stir for one minute.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Combine flour, baking soda and salt.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each.
- Blend in melted chocolate and add vanilla.
- Add flour mixture alternatively with buttermilk, beating after each until well blended.
- Add egg whites, stir gently until blended.
- Pour into prepared pans.
- Bake 30 minutes.
- Cool cakes for 15 minutes in pans.
- Remove and add to wire racks until completely cool.
Coconut - Pecan/Walnut Filling & Frosting
- Whisk egg yolks, milk and vanilla in large saucepan until blended.
- Add sugar and butter, cook on medium heat 12 minutes or until mixture is thickened and golden brown, stirring constantly.
- Remove from heat.
- Add coconut and nuts; mix well.
- Cool to desired spreading consistency.
