German Sweet Chocolate Cake I You Have To Try

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German Sweet Chocolate Cake I

"This chocolate cake with coconut-pecan frosting is a fave dish in any respect of our potlucks."

Ingredients :

4 (1 ounce) squares German sweet chocolate
half cup water
2 cups all-cause flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
four egg whites
12 fluid oz evaporated milk
1 half of cups white sugar
3/4 cup butter
four egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) bundle flaked coconut
1 half of cups chopped pecans

Instructions :

Prep : 40M	Cook : 24M	Ready in : 1H10M

Preheat oven to 350 tiers F (one hundred seventy five degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 mins. Stir midway thru. Stir until all is melted and smooth.
In a medium bowl, blend collectively flour, soda and salt. Set apart.
In a massive bowl, cream 1 cup butter and a pair of cups sugar until light and fluffy. Add four egg yolks one after the other, beating nicely after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour aggregate alternately with buttermilk. Beat after every addition until smooth.
In a separate bowl, beat egg whites on high until smooth peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 tiers F (175 degrees C) for 30 minutes, or until toothpick inserted into middle of cake comes out easy. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 half of cup sugar, 3/4 cup butter, 4 egg yolks and 1 half teaspoons vanilla in large saucepan. Cook and stir on medium warmth for about 12 mins, or until thick and golden brown. Remove from warmness. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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