Prep 20 mins
Cook 40 mins
I went to B.B. King's club in New York City to see Johnny Winter play and enjoyed it so much! In honor of B.B. I am posting his German Chocolate Cake! Adapted from recipegoldmine. UPDATE: Due to a helpful review, I have added more chocolate to the ingredients.
- 236.59 ml semi-sweet chocolate chips
- 295.73 ml butter
- 473.18 ml granulated sugar
- 4 eggs, separated
- 4.92 ml vanilla extract
- 44.37-59.16 ml cocoa powder (optonal, taste batter and see if it's chocolaty enough)
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk
- 354.88 ml evaporated milk
- 354.88 ml granulated sugar
- 4 egg yolks, slightly beaten
- 177.44 ml butter
- 7.39 ml pure vanilla extract
- 473.18 ml sweetened flaked coconut
- 473.18 ml chopped pecans (try toasting them slightly-yum!)
- Preheat oven to 350*F.
- Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
- Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
- Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
- Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
- Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!
The topping gets 4 stars, sadly the cake only 2. The topping is gooey and very sweet, as you would expect from German choc cake. I toasted the pecans as suggested - yum! The butter/egg/ milk mixture cooked for at least 20 minutes to get thick enough to coat spoon, and was still pretty squishy after cooling. I used an ice bath for cooling down the mixture quickly. The cake baked out nice and moist, the problem is that it doesn't taste like much of anything - barely a hint of chocolate. I was concerned when I tasted the batter before adding in the egg whites that it didn't have much flavor so I added 3 TBLS of Extra Brut cocoa powder (I used Trader Joe's Dark chocolate to begin with.) I baked this in a 10x15 pyrex dish, which held the batter perfectly - I was going to a potluck and thought a sheet cake better then tall and round. It took 35 minutes to bake (had to guess at the temp - 350 - not posted at the time). I had more then enough topping to cover the top and sides. This is a fairly pricey cake to make $7-8, (it would have been more if the nuts and butter hadn't come from Costco), which made the lack of flavor all the more disappointing. Thanks for topping recipe Sharon, I will use it again. Made by one of the Unrulies Under the Influence for ZWT6