Last Friday we celebrated Husband Man's thirtieth-something birthday.
I made this lovely beast of chocolate confection just for him.
This is his #1 most favorite cake. Even beating out the ultimate Jell-O cake that I make from time to time (which is also another one of his favorites).
Truth be told, I have not made this for him in years.
Mainly because the Air Force started cracking down on weight requirements for their Airmen and unfortunately, Husband Man's date to take his physical fitness and weigh-in test falls right on his birthday.
(Yes. There are 8 eggs in this recipe. Don't freak out.)
Eating this cake a few days before his test can really do a number on his results. Alas, I have refrained from making it for the last few years because of this.
This year was different though. Not only did I make it for him, we also decided that this cake would be made every year after his physical fitness test....to not only celebrate his good score but also to celebrate his birthday :) And those two reasons, if you ask me, are plenty enough for this family to enjoy this decadent cake!
This recipe certainly does not fit into the category of "healthy."
If you are on a diet, don't eat this cake.
If you are trying to eat healthier, don't eat this cake.
If you don't like lots and lots of butter and eggs in your desserts, don't eat this cake.
Once you see the list of ingredients, you will understand why I used to only make this once a year. Also, this recipe is a bit more complex then all the others on this blog and requires more then 5 steps...so beware.
But the end results are.....
Out. Of. This. World.
German Chocolate Cake
(makes one round double layered 9 inch cake or one round triple layered 9 inch cake)
For the cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
2 and 1/2 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, unsalted and softened
2 cups sugar
4 eggs, at room temperature and separated (4 egg yolks in one bowl, 4 egg whites in another)
1 cup buttermilk
1 tsp. vanilla
For the coconut-pecan frosting:
1 can (12 oz.) evaporated milk
1 and 1/2 cups sugar
1 and 1/2 sticks butter, salted
4 egg yolks, slightly beaten
1 and 1/2 tsp. vanilla
2 and 2/3 cups flaked coconut
1 and 1/2 cups chopped pecans
For the cake:
1. Preheat oven to 350 degrees. Flour and grease 2 or 3 round 9-inch cake pans.
2. Place 1/2 cup of water in a saucepan and heat over medium-high heat. Once hot, stir in the block of chocolate. Stir chocolate until it is completely melted. Take pan off the heat and let it cool.
3. Sift and combine flour, baking soda, and salt. Set aside.
4. Beat butter and sugar in large bowl until light and fluffy.
5. Add egg yolks, 1 at a time, beating well after each one. Stir in chocolate and vanilla.
6. Add the flour mixture and buttermilk alternately, beating well after each addition.
7. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form.
8. Carefully and gently stir egg whites into cake batter.
9. Pour evenly into prepared pans.
10. Bake for 30 minutes if using 3 cake pans...and 35-40 minutes of using 2 cake pans.
11. Immediately run spatula between cakes and sides of pans when finished baking. Cool for 15 minutes. Remove from pans and cool on wire racks.
For the frosting:
1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat for 10-12 minutes or until thickened and golden brown. Stirring constantly. Remove from heat.
2. Stir in coconut and pecans. Mix well. Cool to room temperature or until desired spreading consistency.
3. Frost cooled cakes. Makes enough frosting to cover the top of the cake and in between layers.
Recipe Source: Kraftfoods.com