My youngest daughter is the only one in the family who loves coconut, so I rarely make her favorite German Chocolate Cake. She didn’t want a big cake to eat all by herself, so I tried to think of smaller pans I had that would make a layer cake. I decided to try some 7-1/2 inch loaf pans to make a half-recipe of the original version. It worked out just right for her to have several generous helpings of delicious cake. I’m not a big fan of coconut but I did enjoy a small piece of this.
GERMAN CHOCOLATE CAKE (A Smaller Version)
- 2 oz. Baker’s German’s Sweet Chocolate*
- ¼ cup water
- 2 eggs, separated
- 1 cup all-purpose flour
- ½ tsp. baking soda
- Dash salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ tsp. vanilla
- ½ cup buttermilk**
*To substitute for German’s Sweet Chocolate, add 2 Tblsp. granulated sugar for each ounce of unsweetened chocolate.
**To substitute for buttermilk, place 1 Tblsp. white vinegar in a measuring cup and add enough milk to reach one cup (8 oz.). Let stand 5 minutes before using.
Cover bottoms of three 7-1/2 inch loaf pans with waxed paper. Spray sides with cooking spray.
Preheat oven to 350 degrees F.
In a small microwave-safe bowl, microwave chocolate and water on high for 1-½ to 2 minutes, stirring after 1 minute, until chocolate is almost melted. Remove from microwave and continue stirring until the chocolate is completely melted.
Beat egg whites in mixer on high speed until stiff peaks form; set aside.
Mix flour, baking soda and salt in a separate bowl.
In the large bowl of a mixer, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition – beginning and ending with flour mixture.
By hand, gently fold in egg whites.
Bake @ 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Immediately loosen the sides of the cakes and allow to cool in pans for 15 minutes.
Remove from pans to wire racks. Remove waxed paper. Let cool completely.
To Make Coconut Pecan Filling/Frosting
COCONUT PECAN FILLING/FROSTING
- 2 egg yolks
- ¾ cup evaporated milk, undiluted
- ¾ tsp. vanilla
- ¾ cup granulated sugar
- ¼ cup plus 2 Tblsp. butter
- 1-1/3 cups Baker’s Angel Flake Coconut
- ¾ cup chopped toasted pecans
In a medium saucepan, whisk together the egg yolks, milk and vanilla until well blended. Add sugar and butter….
…and cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Cool to desired spreading consistency.
Spread 1/3 of the Coconut Pecan Filling/Frosting on top of one layer of the cooled cakes…
…top with a second layer and spread its top with 1/3 of the filling/frosting. Repeat with the final layer and 1/3 of frosting.
This is a wonderfully soft, delicious cake but I had a little of trouble handling the layers even in this smaller size. The cake isn’t picture-perfect-looking, but it sure tastes great.