RECIPE
SPOTLIGHT HALAL RECIPE:
GERMAN CHOCOLATE CAKE
German Chocolate Cake |
German Chocolate Cake is a deliciously rich cake made with baking chocolate, coconut and pecans. The first published
recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. This is the
grass-roots recipe that swept the country to become a classic.
YOU'LL NEED...
½ cup boiling water
1 bar (4 oz.) sweet cooking chocolate,
or 12 tbsps. unsweetened cocoa mixed with 3 tbsps. vegetable shortening
1 cup (2 sticks) butter, softened
2 cups sugar
4 egg yolks
1 teas. powdered vanilla, artificial vanillin or vanilla sugar
2½ cups cake flour
or 2¼ cups all-purpose flour
1 teas. baking soda
½ teas. salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut-Pecan Frosting (below)
COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 teas. vanilla powder, vanillin or vanilla sugar
1½ cups flaked coconut
1 cup chopped pecans
DIRECTIONS
1. HEAT oven to 350° F. Grease and flour two 9-inch round pans.
2. POUR boiling water over chocolate (or cocoa-shortening mixture) in a small bowl to melt.
3. CREAM butter and sugar together in large mixer bowl until light and fluffy.
4. ADD egg yolks one at a time, beating after each addition. Reserve whites in a bowl.
5. BLEND IN chocolate and vanilla on low speed.
6. MIX IN flour, baking soda and salt, alternately with buttermilk. Beat after each addition until
batter is smooth.
7. FOLD IN egg whites.
8. DIVIDE batter among pans.
9. BAKE 30 to 35 minutes or until top springs back when touched lightly with finger.
10. COOL.
11. PREPARE Coconut-Pecan Frosting:
12. COMBINE evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan.
13. COOK and stir over medium heat until thick, about 12 minutes. Remove from heat.
14. STIR in coconut and pecans until thick enough to spread.
15. FILL layers and frost tp of cake with Coconut-Pecan Frosting.