German Chocolate Cake II Best Dishes

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German Chocolate Cake II

"I've attempted many German chocolate desserts, but that is absolutely the best. It takes a little greater time, but is nicely worth the attempt."

Ingredients :

Cake:
four (1 ounce) squares German chocolate
half cup warm water
2 cups white sugar
1 cup shortening
four egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 half of cups all-cause flour
1 pinch salt
1 teaspoon baking soda
four egg whites
Coconut Pecan Frosting:
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
three/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 stages F (175 degrees C). Grease and flour four - 9 inch spherical pans. Melt the chopped German chocolate in half cup hot water, and set aside.
In a big bowl, cream collectively the 2 cups sugar and shortening. Beat in 4 egg yolks till easy. Next, stir in the buttermilk and vanilla. Sift collectively the flour, salt and baking soda; mix into creamed combination. Then, stir inside the melted chocolate. In any other bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter lightly between the 4 pans, and unfold frivolously.
Bake for 20 to 25 mins inside the preheated oven. Cool cake in pans on twine racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/four cup sugar until smooth. Cook in the pinnacle of a double boiler, until the mixture thickens. Remove from warmness and stir inside the coconut, pecans and butter. Cool before icing the cake.

Notes :

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