This is the Original Baker’s Chocolate brand German Chocolate cake recipe. It has been prepared in our family for years. My Granny Smith made it for my Dad’s birthday when he was growing up. And for every birthday since they were married, my mom has made it for him. This cake speaks to chocolate-lovers, coconut-lovers and frosting-lovers! There is so much to love about this cake, but what I love the most is carrying on the long time family tradition. It’s also great for Father’s Day!
(For more information on Baker’s chocolate or other Kraft recipes, visit http://www.kraftrecipes.com/recipes/original-bakers-germans-sweet-chocolate-cake-51120.aspx)
- Pre-heat the oven to 350°F.
- Grease the bottoms of 3 (9-inch) round pans with butter or shortening. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Gently fold in egg whites until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans for 15 min. Then, remove from pans to wire racks. Cool completely. Then frost!
While the cake is in the over, prepare the coconut-pecan icing.
- Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool to desired spreading consistency.
- Ice in between the layers and on the top only!