german chocolate cake

this weekend was really productive!  we were able to get a ton of yard work done and still have time to relax a little bit.  on sunday, my parents came over to our house for dinner to celebrate my dad's birthday.  for dessert, ryan and i made one of my dad's favorites: german chocolate cake.  german chocolate cake is such a treat with its rich coconut and pecan topping.  we decided to make it in a bundt pan, and it turned out great!

german chocolate cake with coconut and pecan topping

adapted from the baker’s chocolate recipe
prep time: 30 minutes
baking time: 30-40 minutes
yields: 1 cake (approximately 16 servings)

cake ingredients:
4 oz. baker’s german sweet chocolate
1/2 cup water
4 eggs (separated)
2 cups all-purpose flour
1 teaspoons baking soda
1 cup salted butter (softened)
1 1/2 cups granulated sugar
1 teaspoons pure vanilla extract
1 cup buttermilk

topping ingredients:

4 egg yolks

12 ounces evaporated milk

1 1/2 teaspoons pure vanilla extract

3/4 cup brown sugar

1/2 cup salted butter

7 ounces shredded sweetened coconut 

1 1/2 cups crushed pecans

directions:
preheat your oven to 350 degrees F.  grease a bundt pan or the bottoms of 3 (9-inch) round pans.  microwave the chocolate and water in a large microwaveable bowl for 1 to 2 minutes until the chocolate is almost melted.  stir until chocolate is completely melted.  beat the 4 egg whites in small bowl with mixer on high speed until stiff peaks form and set aside.  beat the butter and sugar in large bowl with mixer until light and fluffy.  add the 4 egg yolks one at a time, beating well after each.  blend in melted chocolate and vanilla.  add the flour and baking soda alternately with buttermilk.  beat until well blended after each addition.  add the beaten egg whites to the batter.  stir gently until well blended.  pour the batter into the prepared pan(s).  bake for 30-40 minutes, or until a knife inserted in centers comes out clean.  cool the cake in the pan(s) and then remove from pan(s) and cool on wire racks.  once the cake is cooled completely, spread coconut and pecan topping between the cake layers and on the top of the cake.

to make the coconut and pecan topping: beat the egg yolks, evaporated milk, and vanilla in large saucepan with whisk until well blended.  add the brown sugar and butter.  cook on medium heat for 12 minutes or until thickened and golden brown.  stir constantly.  remove from the heat and stir in the coconut and crushed pecans.  allow the topping to cool before spreading on the cake.

enjoy!

love, laurie