Name: German Sweet Chocolate Cake
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: 4 (1 ounce) squares German sweet chocolate; 0.5 cup water; 2 cups all-purpose flour; 1 teaspoon baking soda; 0.25 teaspoon salt; 2 cups white sugar; 1 cup butter, softened; 4 large egg yolks; 1 teaspoon vanilla extract; 1 cup buttermilk; 4 large egg whites; 12 fluid ounces evaporated milk; 1.5 cups white sugar; 0.75 cup butter; 4 large egg yolks; 1.5 teaspoons vanilla extract; 1 (8 ounce) package flaked coconut; 1.5 cups chopped pecans

Prep Time:

40 mins

Cook Time:

35 mins

Total Time:

1 hrs 15 mins

Servings:

24

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

Ingredients

4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups white sugar
1 cup butter, softened
4 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 large egg whites

Coconut-Pecan Frosting:

12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4 large egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.
Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.
Mix together flour, baking soda, and salt in a medium bowl; set aside.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.
Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.
Spread frosting over cooled cake.

Nutrition Facts (per serving)

430	Calories
25g	Fat
48g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 430
% Daily Value *
Total Fat 25g	33%
Saturated Fat 14g	69%
Cholesterol 109mg	36%
Sodium 239mg	10%
Total Carbohydrate 48g	17%
Dietary Fiber 2g	8%
Total Sugars 38g
Protein 5g
Vitamin C 1mg	3%
Calcium 73mg	6%
Iron 1mg	6%
Potassium 170mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.