German Chocolate Cake with Coconut Pecan Frosting

posted by Karen Hood
Wednesday, December 1, 2010

German chocolate cake is Dr. Hood‘s favorite, which he requested for his birthday dinner recently. Author and cook Karen Jean Matsko Hood’s series, Hood and Matsko Family Favorites, includes a cookbook of the family’s Favorite Christmas Sweets. In this upcoming cookbook, care was taken to make sure each family member had some of their favorites included.

Included in Hood and Matsko Family Christmas Sweets Cookbook is information about the Hood and Matsko family history.  Along with the more than 250 recipes are articles on the history and folklore of Christmas, as well as sections that discuss health and nutrition, care of your poinsettia, poetry by the author, and much more.

The following recipe is the traditional German chocolate cake that the Hood family has come to love and enjoy.


German Chocolate Cake

Ingredients:

1    pkg. German sweet chocolate

½   c. boiling water

1    c. butter, softened

2    c. sugar

4    eggs, separated

1    tsp. vanilla extract

2½ c. cake flour

1    tsp. baking soda

½   tsp. salt

1    c. buttermilk

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line bottoms of three 9-inch round cake pans with wax paper.
  3. Melt chocolate in boiling water, then cool.
  4. In large bowl cream and sugar until light and fluffy.
  5. Add egg yolks one at a time, beating after each.
  6. Add vanilla and melted chocolate; mix until blended.
  7. Sift together flour, soda, and salt.
  8. Add flour mixture to chocolate mixture, alternating with buttermilk, and beating after each addition until smooth.
  9. In separate bowl, using clean beaters, beat egg whites until stiff; fold gently into batter.
  10. Pour batter into prepared pans, and bake for 30 to 35 minutes.
  11. Cool completely, then frost between layers and on top with Coconut Pecan Frosting.


Coconut Pecan Frosting

Ingredients:

1½ c. evaporated milk

1¼ c. sugar

6    egg yolks

1    c. butter

2    tsp. vanilla extract

1¾ c. coconut

1¾ c. chopped pecans

Directions:

  1. Combine all ingredients in saucepan.
  2. Cook over medium heat and stir until mixture thickens, about 12 minutes.
  3. Beat until frosting is cool and thick enough to spread.
  4. Note: This recipe makes extra frosting.


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