May 31 2008
Homemade German Chocolate Cake – recipe
I was fortunate enough to be with my mom for her birthday. As you are all reading this post, I am in the air flying back home to Germany.
My next few posts I will have written ahead of time and I may take a little while to answer comments until I get back into the rhythm of things with the time change etc.
In the mean time, I’d like to share this homemade German Chocolate cake that I made for my mom’s birthday. Even the baker’s coconut is homemade! The recipe will follow in the next few days! It’s really easy, so keep a look out for it!
Sweet Chocolate Cake
Ingredients:
1/2 Cup Hot Water
4 ounces unsweetened Baker’s Chocolate
1 Cup of Butter, softened
2 1/2 Cups Fructose (or Sugar)
4 Eggs
2 1/4 Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Buttermilk
1 teaspoon Vanilla Extract
1 Recipe Coconut Pecan Frosting (see bellow)
Directions:
Preheat oven to 177 degrees C (350 degrees F).
Butter and lightly flour 2 round 10-inch baking pans.
In a small saucepan over low heat, melt the chocolate in the water and then remove from heat immediately and set aside.
In a large mixer bowl, cream the butter and fructose until fluffy. Add the eggs one at a time, making sure to beat well in between each addition. Add the remaining ingredients except the frosting. Blend at low speed until combined.
Pour the batter into the 2 baking pans and bake for about 35 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and let cool in pan for 5 minutes. Then, remove from pan carefully and let cool on a wire rack until completely cool.
To assemble:
Spread frosting on top of one cake and top with second cake and frost top of it as well. Refrigerate if desired or eat immediately.
Make 12-18 servings.
Coconut Pecan Frosting
Ingredients:
1 Cup Fructose (or sugar)
1 Cup Evaporated Milk
1/2 Cup Butter
3 Eggs, thoroughly beaten
1 1/3 Cups Baker’s Coconut
1 Cup chopped Pecans
1 teaspoon Vanilla Extract
Directions:
In a medium saucepan combine the fructose, evaporated milk, butter, and eggs. Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!! Remove from heat immediately. Stir in remaining ingredients. Cool until spreadable consistency (over night on counter – do not refrigerate prior to frosting or it will be too thick).
What a beautiful, decadent cake! Sounds like a wonderful gift for your mother
This looks great – and actually something my own mom would probably love! I will be bookmarking your recipe here for future reference!
Oh! I meant to mention that my inlaws have been in Germany for the last 2 weeks and having a blast doing all kinds of site seeing (I so envy them!). I hope you had a safe trip home.