Pastor loves German Chocolate Cake. Any really great proven recipes??

Thanks a bunch!!Pastor loves German Chocolate Cake. Any really great proven recipes??
Only trust a German Chocolate cake recipe from a Lutheran- HA!


1 (4-oz.) package of Baker's Sweetened Chocolate


1/2 cup boiling water


1 cup butter or margarine


2 cups sugar


4 egg yolks


4 eggs whites, beaten until soft peaks have formed and chilled


1 teaspoon Vanilla


2 1/2 cups sifted cake flour


1 teaspoon baking soda


1/2 teaspoon salt


1 cup buttermilk





Preheat oven to 350 degrees.


1. Melt Baker's sweetened chocolate with 1/2 cup of boiling water. Mix chocolate by hand until it is completely melted. Set aside to cool.


2. Mix 1 cup of butter with 2 cups of sugar until fluffy in mixer. 2-3 mintues.


3. Slowly add egg yolks while beating mixture until completely combined, 1-2 mintues.


4. Slowly add cooled meted chocolate and vanilla to mixture until completely combined, 1-2 minutes.


5. Sift the flour and add the 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.


6. Alternate adding the milk and flour to mixture while still mixing- a little of each but alternating between the two until completely added. Don't stop mixing as you do this. Continue mixing until completely smooth.


7. Fold mixture into beaten egg whites that you made ahead. It is important to fold the mixture in slowly, do not mix or whip them together.


8. Divide cake batter into 2 round cake pans that have been buttered and floured. Bake 30 to 40 minutes until they rise and a knife inserted in middle comes out clean. Do not overcook- you don't want them dark brown/ crusty on top.





Frosting


1 cup evaporated milk


1 cup sugar


3 beaten egg yolks


1/2 cup butter


1 teaspoon vanilla


1 1/3 cup Baker's Angel Flake Coconut


1 cup chopped pecans (roasted)





1. Mix milk, sugar, egg yolks, butter and vanilla in pan over medium heat until well dissolved and combined. 10-12 mintues.


2. Stir in cocunut and pecans. Let frosting cool until firm but easy to spread.





Spread frosting over cooled cake round, add second layer and frost entire cake. Good luck impressing your pastor!Pastor loves German Chocolate Cake. Any really great proven recipes??
INSIDE-OUT GERMAN CHOCOLATE CAKE





ingredients


For cake layers


1 1/2 cups sugar


1 1/2 cups all-purpose flour


1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder


3/4 teaspoon baking powder


3/4 teaspoon baking soda


3/4 teaspoon salt


3/4 cup whole milk


6 tablespoons unsalted butter, melted


1 large egg


1 large egg yolk


3/4 teaspoon vanilla


1/8 teaspoon almond extract


3/4 cup boiling-hot water





For filling


7 oz sweetened flaked coconut


4 oz coarsely chopped pecans (1 cup)


14-oz can sweetened condensed milk


1 tablespoon vanilla





For glaze


2 1/2 sticks unsalted butter


10 oz fine-quality semisweet chocolate, finely chopped


3 tablespoons light corn syrup





Special equipment: 3 (9-inch) round cake pans


preparation


Make cake layers:


Preheat oven to 350掳F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.





Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.





Make filling:


Reduce oven temperature to 325掳F.





Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.





Increase oven temperature to 425掳F.





Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.





Stir in coconut, pecans, and vanilla and keep warm, covered with foil.





Make glaze while milk is baking:


Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.





Assemble cake:


Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.





Chill cake until firm, about 1 hour. Transfer cake to a plate.





Cooks' notes:


鈥?Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.





鈥?For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
HI Monica, this is the one I make for hubby's bday


German Chocolate Cake Recipe





Prep:30 mins Cook:180 mins Servings:16








Ingredients


4 oz Baker鈥檚 German鈥檚 Sweet Chocolate, broken into squares


1/2 cup water


2 cups all purpose flour


1 1/2 teaspoons baking soda


1/4 teaspoon salt


4 large eggs, separated, at room temperature


1 cup butter, softened


2 cups sugar


1 teaspoon vanilla extract


1 cup buttermilk


1 1/2 cans evaporated milk


6 egg yolks


2 cups sugar


1 cup butter, cut into small pieces


2 teaspoons vanilla extract


4 cups sweetened, shredded coconut


2 cups coarsely chopped pecans





Directions


Preheat oven to 350.


Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper.


In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.


Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.


In a small bowl, lightly beat the egg yolks, about 1 minute.


In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.


Add the egg yolks, beating until well combined.


Add the chocolate mixture and the vanilla extract.


Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.


In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.


Divide batter among the prepared pans.


Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.


Let cake cool in pans for 10 minutes.


Remove from pans and cool completely on wire rack.


In a large saucepan, beat together the evaporated milk and the egg yolks.


Stir in the sugar, the butter , and the vanilla extract.


Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.


Stir in the coconut and pecans.


Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)


When cake has cooled, spread frosting between layers and over top of cake