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German Chocolate Cake III
Fixings
EUR 1/2 cup water
EUR 4 (1 ounce) squares German sweet chocolate
EUR 1 cup butter, softened
EUR 2 cups white sugar
EUR 4 egg yolks
EUR 1 cup buttermilk
EUR 1 teaspoon baking soda
EUR 1/2 teaspoon salt
EUR 4 egg whites
EUR
EUR 1 cup white sugar
EUR 1 cup evaporated milk
EUR 1/2 cup butter
EUR 3 egg yolks
EUR 1 cup chopped pecans
EUR 1 teaspoon vanilla extract
EUR
EUR 1/2 teaspoon shortening
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift the flour, baking soda and salt together. Set aside. In a tiny saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and permit to cool.
2. In a big bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Mix in the melted chocolate mixture and vanilla.
3. In a big glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for half an hour, or until a toothpick inserted to the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To really make the Filling: In a saucepan combine evaporated milk 1 cup sugar, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring continuously until thickened. Remove from heat. Stir in pecans, coconut and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on the top of cake. In a little saucepan, melt shortening and one oz of chocolate. Stir until smooth and drizzle down the sides of the cake.- flourless chocolate cake