Difference between revisions of "German Chocolate Cake"
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| − | German Chocolate Cake | + | ==Description== |
| + | German Chocolate Cake <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/German-Chocolate-Cake |title= Country |year=1991|pages=47|publisher=Taste of Home|work=}}</ref> <ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's Cookbook New and Revised Edition |year=1979|publisher=Golden Press/New York Western Publishing Company, Inc.|isbn=78-52003|pages=233}}</ref> swept the country and is now considered a classic. | ||
| − | 1 | + | ==Ingredients== |
| − | 1 | + | * 1/2 cup boiling water |
| − | 1 1/2 cups | + | * 1 bar (4 ounces) sweet cooking chocolate (german) |
| − | + | * 2 cups sugar | |
| − | 1 | + | * 1 cup margarine or butter, softened |
| − | 1 cup | + | * 4 egg yolks |
| − | + | * 1 tsp vanilla | |
| − | + | * 2 1/2 cups cake flour | |
| − | + | * 1 tsp baking soda | |
| − | + | * 1 tsp salt | |
| − | + | * 1 cup buttermilk | |
| − | + | * 4 egg whites, stiffly beaten | |
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| − | + | coconut-pecan frosting | |
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| − | + | * 1 cup sugar | |
| − | * | + | * 1 cup evaporated milk |
| + | * 1/2 cup margarine or butter | ||
| + | * 3 egg yolks | ||
| + | * 1 tsp vanilla | ||
| + | * 1 1/3 cups flaked coconut | ||
| + | * 1 cup chopped pecans | ||
| − | [[Category: | + | ==Procedures== |
| + | Warm oven to 350 degrees F. Grease two baking pans, then line the bottoms with wax paper. Combine boiling water and chocolate, stir until all smooth, then leave to cool. Combine together sugar and margaine, mixing for a light and fluffy mixture. Beat in 1 yolk at a time, then beat in chocolate and vanilla. Combine flour, baking soda and salt. Slowly add in buttermilk, ensuring batter is smooth. Finally fold in egg whites and then divide batter by pouring half of the mixture into each pan. Bake for ~45 minutes or until a wooden toothpick can be inserted into the center and comes out clean. | ||
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| + | Coconut-pecan frosting | ||
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| + | Combine sugar, milk, margarine, egg yolks, and vanilla, cooking over medium heat. Occasionally stir, until thick. Takes ~12 minutes. Fold in coconut and pecans. Whip until consistency can be spread over cake. | ||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
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| + | [[Category:North American cuisine]] | ||
Latest revision as of 16:50, 16 July 2012
Description
German Chocolate Cake [1] [2] swept the country and is now considered a classic.
Ingredients
- 1/2 cup boiling water
- 1 bar (4 ounces) sweet cooking chocolate (german)
- 2 cups sugar
- 1 cup margarine or butter, softened
- 4 egg yolks
- 1 tsp vanilla
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
coconut-pecan frosting
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup margarine or butter
- 3 egg yolks
- 1 tsp vanilla
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Procedures
Warm oven to 350 degrees F. Grease two baking pans, then line the bottoms with wax paper. Combine boiling water and chocolate, stir until all smooth, then leave to cool. Combine together sugar and margaine, mixing for a light and fluffy mixture. Beat in 1 yolk at a time, then beat in chocolate and vanilla. Combine flour, baking soda and salt. Slowly add in buttermilk, ensuring batter is smooth. Finally fold in egg whites and then divide batter by pouring half of the mixture into each pan. Bake for ~45 minutes or until a wooden toothpick can be inserted into the center and comes out clean.
Coconut-pecan frosting
Combine sugar, milk, margarine, egg yolks, and vanilla, cooking over medium heat. Occasionally stir, until thick. Takes ~12 minutes. Fold in coconut and pecans. Whip until consistency can be spread over cake.
