COMBINE- chocolate and water and cook over medium heat until chocolate melts, stirring frequently. Cool.
CREAM- shortening with an electric mixer; gradually beat in sugar. Add egg yolks, one at a time, beating well after each addition.
ADD; chocolate mixture, and beat until well blended.
Preheat oven to 350 degrees. Combine buttermilk, baking soda, and vanilla in a small bowl, mixing well. Combine flour and salt. Add flour mixture to chocolate batter alternately with buttermilk mixture, beginning and ending with dry ingredients. Beat egg whites until stiff peaks form; fold into batter. Pour into 2 greased and floured 9-inch round cake pans. Bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread coconut pecan frosting between layers and on top and sides of cake
Combine first 4 ingredients in a large heavy saucepan; cook over low heat, stirring constantly, until butter and sugar melt. Bring to a boil over medium heat and cook for 12 minutes, stirring constantly. Remove from heat; add vanilla, coconut, and pecans. Let stand until cool and spreading consistency, stirring frequently. Stir in three-fourths of chocolate when cool. Spread between cake layers and on top and sides of cake. Sprinkle remaining grated chocolate on top. Yield- Enough frosting and filling for a 2-layer cake
Originally Submitted
6/1/2011
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