German Chocolate Cake III

Ingredients

  • ½ cup water
  • 4 (1 ounce) squares German sweet chocolate
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4egg whites
  • 1 cup white sugar
  • 1 cup evaporated milk
  • ½ cup butter
  • 3egg yolks, beaten
  • 1 ⅓ cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • ½ teaspoon shortening
  • 1 (1 ounce) square semisweet chocolate
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

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  • Step 2

    In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla.Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

  • Step 3

    In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quicklyfold in remaining whites until no streaks remain.

  • Step 4

    Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

  • Step 5

    To make the Filling:In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

  • Step 6

    Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

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