German Chocolate Cake with Caramelized Coconut Pecan Icing #SundayFunday

Classic German Chocolate Cake. Light, fluffy, and frosted with a delicious Caramelized Icing chock-full of Coconut and Pecans.

The Sunday Funday Bloggers are Nuts about Pecans today.......

Amy of Amy's Cooking Adventures is our host this week, and she is having a Pecan Party.  Let's see what everyone brought......

• Brown Sugar Cinnamon Pecan Pie by Amy's Cooking Adventures
• Creamy Mixed Green Salad With Apple & Pecans by Sneha's Recipe
• German Chocolate Cake with Caramelized Coconut Pecan Icing by A Day in the Life on the Farm
• Pain de Pecan by Karen's Kitchen Stories
• Pecan Pie Brownies by Food Lust People Love

We were having a celebration for the girls' 21st Birthdays, and Marissa requested a German Chocolate Cake.  I found a recipe for the Willard Family German Chocolate Cake at allrecipes.com, and it turned out wonderfully.  This was my first time making a German Chocolate Cake, but it won't be my last.

I couldn't find sweet baking chocolate, so I used a bar of semi-sweet and added 4 teaspoons of sugar to the recipe.  Other than that the recipe was made to the letter.  It turned out perfectly.  

The difference in this cake is that you make the chocolate batter and then gently fold in the egg whites to create a light, airy sponge cake.  

The recipe uses evaporated milk as the base for the boiled frosting that is chock-full of pecans and coconut.  So good!

Traditionally, German Chocolate Cake is a layer cake; however, since I was having a casual, outdoor gathering, I baked it up in a 9x13" pan.

Desserts, Cake, Chocolate, Coconut, Pecans

Desserts

American

Yield: 15 servings

Author: Wendy Klik

German Chocolate Cake

Classic German Chocolate Cake. Light, fluffy, and frosted with a delicious Caramelized Icing chock-full of Coconut and Pecans.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

Cake

• 1 (4oz) bar bittersweet baking chocolate
• 4 t. sugar
• 1/2 c. boiling water
• 2 sticks butter, room temperature
• 2 c. sugar
• 4 eggs, separated
• 1 t. vanilla
• 2 1/2 c. sifted flour
• 1 t. baking soda
• pinch of salt
• 1 c. buttermilk

Frosting

• 1 c. evaporated milk
• 1 c. sugar
• 3 egg yolks
• 1/2 stick butter
• 1 t. vanilla
• 1 1/2 c. sweetened, flaked coconut
• 1 c. chopped pecans

Instructions

1. Break the chocolate bar into pieces and place in a bowl with the 4 teaspoons of sugar. Add the boiling water and stir until melted and sugar is dissolved. Set aside.
2. Beat the butter with 2 cups of sugar in the large bowl of a stand mixer, fitted with the paddle attachment, until light and fluffy. Add the egg yolks, one at a time, beating after each until incorporated. Stir in the vanilla and cooled, melted chocolate.
3. Sift together the flour, baking soda, and salt. Add to the batter, alternating with the buttermilk, in batches until combined and smooth. Remove bowl from stand mixer and set aside.
4. In a clean bowl for the stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter with a rubber spatula, leaving as much volume as possible.
5. Pour batter into a 9x13" baking pan that has been treated with baking spray and place in a preheated 350* oven for 45-55 minutes, until a skewer inserted in the center removes cleanly.
6. While cake bakes, place the evaporated milk into a large saucepan. Add the sugar, egg yolks, butter, and vanilla. Bring to a boil, then reduce heat and cook, stirring constantly, until thickened, 10-12 minutes.
7. Remove from heat, stir in the coconut and pecans and set aside to cool.
8. Allow the cake and frosting to cool completely before spreading onto the top of the cake.

Notes

Adapted from a recipe found at allrecipes.com

Nutrition Facts

Calories

532

Fat (grams)

28 g

Sat. Fat (grams)

15 g

Carbs (grams)

66 g

Fiber (grams)

2 g

Net carbs

64 g

Sugar (grams)

48 g

Protein (grams)

7 g

Sodium (milligrams)

286 mg

Cholesterol (grams)

130 mg

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