German Chocolate Cake

 

We went to visit my husband’s Aunt and talking about family heritage, she said that she had family recipes from early 1900s! How she made sure she preserved some of the recipes her mom used to make, so that the family would have those memories and recipes preserved.

 I shared that I asked my mom for our family recipes to do the same and that I have been sharing them on my blog, hoping to make them available to our family and to my readers!

She gave me some of her favorites, I especially cherish the ones coming from German heritage my husband is so proud of!

Even though I am starting a new cleanse and weightloss plan, I am a firm believer that small portions are the way to go, when you plan to live a healthy lifestyle, not a diet lifestyle.  I will be sharing them with you in the upcoming weeks!

German Chocolate Cake

1/2 cup water

4 (1 ounce) squares German sweet chocolate

1 cup butter, softened

2 cups white Granulated Sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

4 egg whites

1 cup white Granulated Sugar

1 cup evaporated milk

1/2 cup butter

3 egg yolks beaten

1 1/3 cups flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

1/2 teaspoon shortening

Preheat oven to 350 degrees F (175 degrees C). Grease and flour round pans. Sift together the flour, baking soda and salt. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow it to cool.
In a large bowl, beat 1 cup butter and 2 cups sugar until light and fluffy.

Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture with the buttermilk, mixing just until incorporated.

In a large mixing bowl, beat egg whites until fluffy. Fold 1/3 of the whites into the batter, then quickly add the remaining whites.

Pour into the pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes then turn out onto wire rack or on a cake plate. I did it in a large pan, instead of using the two pans.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake.

Optional: In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Let me know if you have kept your family favorites and how much you treasure them! As usual, give us a Trendy Shout!