German Chocolate Cake
INGREDIENTS:
For the Coconut Pecan Filling:
4 egg yolks
1 can evaporated milk, 12 ounces
1 cup granulated sugar, 7 ounces
1/4 cup packed light brown sugar, 1 3/4 ounces
6 tablespoons unsalted butter, 3/4 stick, cut into 6 pieces
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut, 7 ounces
1 1/2 cups finely chopped pecans, 6 1/2 ounces
For the Cake:
4 ounces semisweet or bittersweet chocolate, chopped fine
1/4 cup Dutch-processed cocoa, sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour, 10 ounces
3/4 teaspoon baking soda
12 tablespoons unsalted butter, 1 1/2 sticks, softened
1 cup granulated sugar, 7 ounces
2/3 cup packed light brown sugar, about 4 3/4 ounces
3/4 teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, room temperature
DIRECTIONS:
To make the filling, in a medium saucepan, whisk yolks; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy and slightly thickened, about 6 minutes. Transfer mixture to a heat proof bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cold, at least 2 hours or up to 3 days.
To make the cake, heat oven to 350 degrees. Spread pecans on a baking sheet and toast until fragrant and browned, about 8 minutes; set aside to cool.
In a small bowl, combine chocolate and cocoa; pour boiling water over the chocolate and let stand to melt, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
Spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment paper rounds. Spray paper rounds, dust pans with flour, and knock out excess.
In a medium bowl, sift together the flour and baking soda …
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