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Рецепт German Chocolate Cake
by Global Cookbook

German Chocolate Cake
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  Порций: 12

Ингредиенты

  • 1 pkt (4 ounce) sweet baking chocolate
  • 1/2 c. Water
  • 1 1/2 c. All-purpose flour
  • 3/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 c. Sugar
  • 3/4 c. Shortening
  • 3 x Large eggs
  • 1 tsp Vanilla
  • 3/4 c. Buttermilk or possibly sour lowfat milk*
  • 1 x Egg, slightly beaten
  • 1 can (5z-2/3 c.) evaporated lowfat milk
  • 2/3 c. Sugar
  • 1/4 c. Butter or possibly margarine
  • 1 1/4 c. Coconut
  • 1/2 c. Pecans, minced
  • 1/3 c. Butter or possibly margarine
  • 2 c. Powdered sugar, sifted
  • 1/2 c. Unsweetened cocoa pwdr
  • 1/4 c. Lowfat milk
  • 1 1/2 tsp Vanilla
  • 2 c. Powdered sugar, sifted

Инструкции

  1. In a small heavy saucepan heat chocolate and water over low heat until chocolate is melted, stirring to blend. Cold. Preheat oven to 3500. Grease and flour two 8x1 1/2- or possibly 9x1 1/2-inch round baking pans. In a small mixing bowl stir together flour, baking soda, and salt; set aside.
  2. In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer until fluffy. Add in Large eggs and vanilla; beat on low speed until combined. Beat for 1 minute on medium speed. Beat in chocolate mix. Add in flour mix alternately with buttermilk or possibly sour lowfat milk, beating on low speed after each addition just until combined.
  3. Spread batter proportionately in prepared pans. Bake at 350-F about 30 min for 9-inch layers, 35 to 40 min for 8-inch layers, or possibly until a toothpick inserted near the center comes out clean. Cold in pans for 10 min on wire racks. Remove from pans. Cold completely on wire racks.
  4. To assemble, place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If you like, frost the sides with Chocolate Butter Frosting (see photograph, above). Store in the refrigerator until ready to serve.
  5. Makes 12 servings.
  6. Note: To make sour lowfat milk, place 1 Tbsp. lemon juice or possibly vinegar in a glass measuring c.. Add in sufficient lowfat milk to make 1 c. total liquid; stir. Let stand for 5 min before using.
  7. Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce. can 2/3 c.) evaporated lowfat milk, 2/3 c. sugar, and 1/4 c. butter or possibly margarine. Cook and stir over medium heat about 12 min or possibly until thickened and bubbly. Remove from heat. Stir in 1 1/4 c. coconut and 1/2 c. minced pecans. Cold slightly, then cover and cold thoroughly.
  8. Chocolate Butter Frosting: In a mixing bowl beat 1/3 c. butter or possibly margarine with an electric mixer on medium speed until fluffy. Slowly add in 2 c. sifted powdered sugar and 1/2 c. unsweetened cocoa pwdr. Beat in 1/4 c. lowfat milk and 1 1/2 tsp. vanilla. Beat in 2 c. sifted powdered sugar. Beat in more lowfat milk, if needed, to make frosting spreadable.
  9. NOTE: After German Chocolate Cake became the rage in the late fifties, its Coconut Frosting and Filling earned a place in our 1962 book revision and has appeared in every edition since.