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German Chocolate Birthday Cake

08/21/2015 08:52AM ● Published by Lana Granfors

What's Cookin'

September 2015
By Lana Granfors
Photo: Kara Stewart

As promised in an earlier issue, here is the recipe for my husband’s favorite birthday cake: an
indulgent German Chocolate Cake with a Coconut Pecan Frosting. Forget the boxed variety
–this layered cake is rich, moist and chocolaty. And if you love pecans and coconut, then the
frosting is the perfect topping – sweet and nutty! So bake this up, pour a glass of milk and

Yield: Makes 10 – 12 servings

CAKE INGREDIENTS
Parchment paper
2 – 4 oz. packages sweet chocolate baking bars
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 cup butter, softened
2 cup sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup buttermilk

TOTAL TIME: 1 hour 40 minutes
PREP: 15 minutes
COOK: 25 – 3 0 minutes
COOL: 1 hour

COCONUT-PECAN FROSTING INGREDIENTS
2 cup chopped pecans
1 – 12 oz. can evaporated milk
1 ½ cup sugar
¾ cup butter
6 egg yolks, lightly beaten
2 cup sweetened flaked coconut
1 ½ tsp. vanilla extract

TOTAL TIME: About 1 h our 5 m inutes
PREP: 45 minutes
COOK: 23 – 28 minutes

CAKE DIRECTIONS

STEP 1: Preheat oven to 350°. Lightly grease 3 – 9-inch round cake pans. Line bottoms with parchment paper, and lightly grease paper or lightly grease pans and dust with flour. Tap pans and discard extra flour.
STEP 2: Microwave chocolate baking bars and ½ cup water in a large microwave-safe bowl on high for 1 to 1 ½ minutes or until chocolate is melted and smooth, stirring once halfway through.
STEP 3: Combine flour, baking soda and salt in a medium bowl.
STEP 4: Using an electric mixer, beat butter and sugar at medium speed until fluffy. Add egg yolks, one at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla.
STEP 5: Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
STEP 6: Beat egg whites at high speed until stiff peaks form and gently fold into batter. Pour batter into prepared pans.
STEP 7: Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool, in pans on wire racks for 15 minutes and then remove from pans to wire racks. If using the parchment paper, discard. Cool completely for about 1 hour.
STEP 8: Once frosting is cooled, spread between layers and on top and sides of cake.

FROSTING DIRECTIONS
STEP 1: Preheat oven to 350 degrees. Bake pecans in a single layer on shallow cookie sheet for 8 to 10 minutes or until toasted. Stir halfway through. Once toasted, cool completely, about 20 minutes.
STEP 2: Meanwhile, cook evaporated milk, sugar, butter and egg yolks in a heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
STEP 3: Remove pan from heat and stir in coconut, vanilla and pecans. Transfer mixture to a bowl. To cool, let the icing stand, stirring occasionally, around 45 minutes or until cooled.



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