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German Chocolate Cake from Brenham Bed and Breakfast

January 8th, 2010 by Pamela Murski

Thank you all for the requests.  Our family recipe  for Mom’s  German Chocolate Cake follows.   This is one of the desserts you may get to enjoy during one  of your stays at our Brenham, Texas Bed and Breakfast!  It is also one  of the cakes we provide for weddings here at the ranch upon  request.

German Chocolate Cake

3 cups sugar
1 3⁄4 cups unsalted butter, softened
2 1⁄2 tsp. vanilla extract
8 large egg yolks
1  12-oz. can evaporated milk
1 1⁄2 cups roughly chopped pecans
1  7-oz. package sweetened shredded coconut
4 oz. German’s Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
1⁄4 tsp.  salt
1 cup buttermilk
4 large egg whites
1. Combine 1 1⁄2 cups sugar, 3⁄4 cup butter, 1 1⁄2 tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat.   Bring to a simmer.   Pour a little liquid into  egg yolks while whisking to temper them.   Drizzle beaten egg yolk mixture slowly into simmering liquid, whisking vigorously all  the while to incorporate.  Continue to cook until thick, 12 minutes, whisking frequently. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
2. Heat oven to 350˚. Grease three 9″ round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in 1⁄2 cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.
3. In a standing mixer, beat 1 1⁄4 cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.
4. Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks.  (This is a very  important part of the cake so  don’t cheat by not beating the  egg whites!)  Gently, fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.
SERVES 14 – 16

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