German Chocolate Sheet Cake from the 1950's
Description
This cake is so special that it can be served to guests, but easy enough to make often for your family. It's an old time favorite that never goes out of style.
Ingredients
4 oz. pkg. Baker's German Sweet Chocolate
1/2 c. water
2 c. all-purpose flour, sifted, then measured
1 t. baking soda
1/4 t. salt
1 c. butter, softened
2 c. sugar
4 large egg yolks, room temperature (reserve the whites)
1 t. vanilla extract
1 c. buttermilk
4 large egg whites, beaten to form stiff peaks (which were reserved)
COCONUT PECAN FILLING/FROSTING:
12 oz. can )evaporated milk (NOT sweetened condensed)
1 1/2 c. sugar
3/4 c. melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 t. vanilla extract
7 oz. Baker's angel flake coconut
1 1/2 c. broken pecans
Directions
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Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch or 10 X 16 inch baking pan. If a thinner cake is preferred, use the larger pan. You could also use three 9 inch pans and frost between the layers.
Sift flour and then measure again for accuracy. Stir in baking soda and salt; set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on the microwave. Remove from microwave; stir well; set aside.
Separate eggs; beat egg whites until stiff peaks form; set aside.
Using a hand mixer, beat butter and sugar just until combined; add egg yolks 1 at a time, mixing after each addition.
Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with a spatula; mix well; add vanilla; mix well.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART! Stir by hand, using a spatula or a spoon. When mixed, you may use a hand mixer for no more than 10-20 seconds, just to make sure batter is well mixed.
Fold in beaten egg whites. Pour into prepared pan; bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
Melt butter in a heavy saucepan; add milk, sugar, vanilla and egg yolks; cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat; add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
TIP:
If making the three 9 inch layers, let the frosting cool a bit to thicken.