December 16, 2015
German Chocolate Cake
Illinois State Fair Best Cake 2015
Are you looking for a cake that will wow a crowd? If so, this German Chocolate Cake is for you! Paula Buchanan won Best Cake at the 2015 Illinois State Fair with this recipe (adapted from Baker’s Chocolate). One taste and you will agree it’s a winner. The cake and homemade frosting are heavenly. I can’t wait to make this again for our next family holiday get together!
German Chocolate Cake
4 ounces German Sweet Chocolate
1/2 cup water
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teasoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Line bottoms of 3 (9-inch) round cake pans with wax or parchment paper; grease sides of pans with non stick cooking spray or butter. Preheat oven to 350 degrees F.
Microwave chocolate and water in large microwavable bowl on high 1 minute or until chocolate is melted and stirs smooth.
Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. (Paula recommends having the egg whites at room temperature so that they will whip better and have more volume.) Gently fold into batter. Pour evenly into prepared pans.
Bake for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax/parchment paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting between layers and onto top of cake. Makes 16 servings.
Coconut-Pecan Filling and Frosting:
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
7 ounces (about 2 2/3 cups) coconut flakes
1 1/2 cups pecans
Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. (Another great tip from Paula is to toast the pecans before using. Put the pecans into a 350 degree oven and turn off the oven when you put the pecans in. Leave them in the oven for ten minutes. This adds more delicious flavor and nuttiness to the pecans.) Cool frosting to room temperature and of desired spreading consistency. Makes about 4 1/2 cups.
Decorate the top of cake with pecan halves going around the edge of the top of the cake.
-Recipe from Paula Buchanan (Adapted from Baker’s Chocolate), Illinois State Fair, Best Cake 2015