"Michael" wrote
(snip)
> My second question concerns a German chocolate cake. Is the
> cake portion of a German chocolate cake usually just a normal
> chocolate cake? I can look at recipes but there are so many ways
> to make a regular chocolate cake that it might be hard for me to
> tell. The reason I ask is that I want to make one and I'm wondering
> if I can use the Hershey's perfectly chocolate cake recipe and just
> locate a recipe for German chocolate icing.
>
> Thank you, Michael
>
German Chocolate cake is a whole different game. The cake is a lighter
color and flavor and has a "fluffier", softer crumb. You'll understand when
you read the recipe instructions. Here's a link about the concoction, and
it has a recipe. I offer my Mother's (and mine) following---
http://www.serve.com/shea/germusa/germchoc.htm
I haven't made my mother's tried and true recipe in way too many years---DH
has a moderate allergic reaction with coconut---but here it is. Read
through carefully before beginning. I'm trying to make Mom's instructions
clear, but we're talking the school of I-know-what-I'm-doing cooking! :-)
By the way, you get to use 3 layer pans!
German Chocolate Cake
1 pkg Baker's German sweet chocolate (If I remember correctly, this stuff
comes in a small box of individually wrapped packages; use just one
package.)
1/2 c boiling water (to melt solid chocolate)
1 c butter or margarine (room temperature)
2 c sugar
4 egg yolks, unbeaten (see below for using whites)
1 tsp vanilla
2 1/2 c sifted cake flour (grocery store staple)
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
4 egg whites, stiffly beaten (do after melting chocolate, but before
starting remainder of recipe)
Melt chocolate in boiling water. Cool. Beat egg whites. Using an electric
mixer (hand or stand), cream butter and sugar until light and fluffy. Add
egg yolks, one at a time, beating to blend after each. Add vanilla and
chocolate/water, and mix until blended.
Sift cake flour with soda and salt. Alternately add sifted dry ingredients
and buttermilk to chocolate mixture, blending after each addition, until
batter is smooth. Fold in stiffly beaten egg whites.
Pour batter equally (yeah, right!) into 3 prepared 8- or 9-inch layer pans.
(I was taught this method to prepare a cake layer pan, but I'm old! Using a
layer pan bottom as a pattern, draw a pattern on regular kitchen waxed paper
[works just fine, don't buy parchment] and cut enough for the number of
pans. Lightly grease the pans with shortening; place the wax round on the
bottom of each and lightly grease that; lightly flour each greased
pan.)(Since you're a new baker, I'll explain lightly flour [I'm a very old
4-h'er!]---It means put a teaspoon or two of flour in the pan and shake it
around until you've coated the surfaces with a thin grain of flour. I know
you knew that, but I needed to be pompous and pedantic and ... ! :-) )
Bake 30 to 40 minutes (using the toothpick method---it comes out
clean---done) at 350 degrees F.
Coconut Frosting
1 c evaporated milk
1 c sugar
3 egg yolks
1/4 lb (1 stick) butter or margarine
1 tsp vanilla
1 1/3 c coconut
Combine evaporated milk, sugar, egg yolks, butter (margarine), and vanilla
in saucepan. Cook over medium heat, stirring constantly, until
thickened---about 10 - 15 minutes. Remove from heat and add coconut. Stir
until cooled.
Frosting Method
Because this cake is so fluffy and light, you really need to be careful
frosting it with such a heavy frosting. My only suggestion---consider it
like spreading cold butter on Wonder bread!
Pam