May 31, 2011

Disneyland's German Chocolate Cake

German Chocolate Cake

Plaza Inn


1 ¼ c. sugar
½ c. shortening
2 eggs
¼ t. salt
1 ¾ c. cake flour
2 T. unsweetened cocoa
½ t. baking soda
1 t. baking powder
1 c. buttermilk
4 egg whites
¼ c. sugar


Grease and flour three 9-inch round cake pans and set aside.
In a mixing bowl, combine sugar, shortening, eggs, and salt and blend until light and fluffy. Sift together cake flour, cocoa, soda, and baking powder. Add to shortening mixture alternately with buttermilk until thoroughly blended.
Preheat oven to 350 degrees.
Beat egg whites separately with ¼ c. sugar until very stiff peaks form. Then gently fold egg whites into chocolate cake mixture. Divide batter evenly among the three cake pans and bake for 20 to 25 minutes, or until tops of cakes spring back when pressed lightly with a finger.
Cool layers on wire racks for 10 minutes before removing from pans. Cool completely.



1 c. evaporated milk
1 ½ c. sugar
1 c. butter, softened
3 egg yolks
¼ t. vanilla
1 ½ c. chopped pecans
1 ½ c. flaked coconut


Combine milk, sugar, butter, and egg yolks in a saucepan. Cook and stir over medium heat until mixture comes to a boil and is thickened (about 10 minutes). Add vanilla, pecans, and coconut. Stir until cool and of smooth spreading consistency. Frost the top of each cake layer generously with topping. Stack layers evenly and frost sides.

No comments:

Post a Comment