Thanks for sending this made-from-scratch recipe. Generally, I don't use cake mixes, though I have made an exception every once in a while. They are usually much lighter than I can get them from scratch, but they have that funky something taste that I don't like.
-----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Tuesday, August 25, 2020 11:04 AM To: [email protected] Cc: [email protected] Subject: [CnD] BC German Chocolate Cake BC German Chocolate Cake Kitchen Tested German Chocolate Cake Prep 30 min Total 2 hr 20 min Servings 12 Sometimes, a fancy, from-scratch cake is the only kind that will really celebrate a rite of passage or a special occasion in style. And theres no cake more special than German chocolate cake, with its signature coconut-pecan filling and topping. By Betty Crocker Kitchens Updated June 12, 2019 Ingredients Cake Cooking spray to grease pans 4oz sweet baking chocolate 1/2cup water 2 1/4cups Gold Medal all-purpose flour or 2 1/2 cups cake flour 1teaspoon baking soda 1teaspoon salt 2cups granulated sugar 1cup butter (2 sticks), room temperature 4large eggs, separated 1teaspoon vanilla 1cup buttermilk Coconut-Pecan Filling and Topping 3egg yolks 1cup granulated sugar or packed brown sugar 1/2cup butter (1 stick) 1cup evaporated milk (from 12-oz can) 1teaspoon vanilla 1 1/3cups flaked coconut 1cup chopped pecans Steps Show Images 1Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper. 2Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool. 3Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside. 4On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth. 5Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended. 6Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately. 7Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. 8Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour. 9In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. 10Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator. Expert Tips Bake cakes on center oven rack, arranging pans so that there is at least 1 inch of space between the pans and the sides of the oven. If not all pans will fit on one rack, refrigerate one pan of batter until the others are baked, and then bake remaining layer separately. Be absolutely sure you dont get any egg yolk into the whites as you separate them. Then keep the whites at room temperature while mixing the cake batter; theyll beat up more quickly. Pour the last of the evaporated milk in a container, cover and refrigerate. Try stirring into a creamy soup or a slow-cooked breakfast hot cereal. Sweet or German baking chocolate bars are sold in the baking section. Beat the sugar and butter until its very light and creamy; the air you beat into it is part of the leavening (rising) of the cake. The air beaten into the egg whites and the acid in the buttermilk activating the leavening action of the baking soda also play a role in creating the rich, fluffy cake layers. Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories 730 Calories from Fat 360 Total Fat 40g 62% Saturated Fat 21g 107% Trans Fat 1g Cholesterol 190mg 63% Sodium 550mg 23% Potassium 250mg 7% Total Carbohydrate 83g 28% Dietary Fiber 2g 10% Sugars 62g Protein 9g % Daily Value*: Vitamin A 20% Vitamin C 0% Calcium 10% Iron 10% Exchanges: 1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat; *Percent Daily Values are based on a 2,000 calorie diet. More About This Recipe This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, its the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crockers most popular desserts, and for good reason. The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For bakers who want to learn more about how to make the perfect cake, this easy German chocolate cake recipe is the ideal hands-on learning experience with the most delicious results. For a baking challenge thats impressive yet truly achievable, theres no better recipe to start with than German Chocolate Cake. Once youve mastered this fancy dessert, you can check out more traditional favorites, intriguing variations and fresh new takes in this collection of Bettys Best German Dessert Recipes. © 2020 ®/TM General Mills All Rights Reserved. Enjoy.s _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
