German Sweet Chocolate Cake I Best Family Recipes

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

Instructions :

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

Preheat oven to 350 levels F (a hundred seventy five degrees C). Line backside of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 half of to 2 minutes. Stir halfway through. Stir until all is melted and easy.
In a medium bowl, mix collectively flour, soda and salt. Set aside.
In a big bowl, cream 1 cup butter and a pair of cups sugar till mild and fluffy. Add 4 egg yolks one after the other, beating properly after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour aggregate alternately with buttermilk. Beat after every addition until clean.
In a separate bowl, beat egg whites on excessive till gentle peaks shape. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 ranges F (a hundred seventy five stages C) for 30 minutes, or until toothpick inserted into center of cake comes out smooth. Cool absolutely, then frost with coconut-pecan frosting.
Combine milk, 1 half cup sugar, 3/four cup butter, four egg yolks and 1 half teaspoons vanilla in big saucepan. Cook and stir on medium heat for about 12 minutes, or till thick and golden brown. Remove from warmth. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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