Diana's German Chocolate Cake
Diana's German Chocolate Cake
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Chef's Note
“A wonderful "from scratch" German Chocolate cake recipe...a little labor-intensive, but certainly worth the extra effort!”
READY IN:2hrs 55mins |
|
YIELD:1 four layer cake |
UNITS:US |
Ingredients Nutrition
- 1⁄2 cup butter
- 2 cups sugar
- 2 1⁄2 cups all-purpose flour
- 4 eggs, separated
- 1 pinch salt
- 1 package German chocolate, melted
- 2⁄3 cup buttermilk
- 1 teaspoon baking soda
- 1⁄4 cup buttermilk, dissolve baking soda in it
- 1 teaspoon vanilla
Filling
- 1⁄2-1 cup butter
- 1 cup chopped nuts
- 4 egg yolks
- 1 bag coconut
- 1 1⁄2 cups sugar
- 1 (12 ounce) can evaporated milk
- 1 (5 ounce) can evaporated milk
Directions
- Cream the butter and sugar.
- Add beaten egg yolks and beat well.
- Add the flour and buttermilk alternately to the mixture.
- Add the melted chocolate, then fold in stiffly beaten egg whites and salt.
- Add vanilla and mix well.
- Pour the batter into four 9" layer pans and bake at 325 degrees for 25 minutes.
- Cool the cake completely in the pans.
- ------------Filling-------------p1.
- Cook the butter, egg yolks, sugar, and milk until thick enough to spread (20-30 minutes) stirring constantly over medium heat.
- Cool the mixture, then add nuts and most of the coconut.
- Spread the mixture between the layers and on the top and sides.
- Sprinkle the balance of the coconut on the top and sides.
Diana's German Chocolate Cake