German Sweet Chocolate Cake Recipe

Ingredients

• 4 (1 ounce) squares German sweet chocolate
• 1/2 or a little more cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsatled butter, softened
• 1 1/2 cups white sugar
• 1/2 cup raw brown sugar
• 4 large egg yolks
• 1 1/2 teaspoon vanilla extract
• 1 cup buttermilk (to make buttermilk, add 2 tbs. of vinegar to a cup of whole milk, and let it curdle)
• 4 large egg whites
• 
  
• Frosting
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with baking paper.
2. Heat up chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all of it is melted softened and smooth.
3. In a medium bowl, mix together flour, baking soda and salt, and set aside.
4. In a large bowl, cream 1 cup butter and the sugars until light and fluffy. Add the 4 egg yolks one at a time, beating well after adding each one. Stir in chocolate and vanilla extract. Add flour mixture alternately with buttermilk. Beat well after each addition until it becomes smooth.
5. In another bowl, beat egg whites on high until soft peaks form, and then carefully fold it into the batter. Pour into 9x13 inch pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean.  Let it cool completely, then frost with coconut-pecan frosting.
7. Combine evaporated milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 10-12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency over the cake.

*Note if you are using a convection oven, check the cake as it rises, sometimes a convection oven will bake a little faster than a regular oven, there have been stories of people's cakes baking about 5 minutes faster developing a over baked cake. Just a tip. I'm sure it'll be fine, maybe it's some malfunction on their ovens, but with stories like that, just keep an eye on your baking.