Ingredients for B B King's German Chocolate Cake
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups unsalted butter
- 3 1/2 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 (12-ounce) can evaporated milk
- 8 large egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 1/2 teaspoons baking powder
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How to Make B B King's German Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt 1 cup semi-sweet chocolate chips and 1/4 cup (1/2 stick) unsalted butter in a heavy-bottomed saucepan over low heat. Stir until smooth. Set aside to cool slightly.
- In a large bowl, cream together 3/4 cup (1 1/2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup unsweetened cocoa powder.
- Gradually add the cooled chocolate mixture to the wet ingredients, mixing until combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Alternately add the dry ingredients and 1 cup buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **Make the frosting:** In a medium saucepan, combine 1 (12-ounce) can evaporated milk, 1 1/2 cups granulated sugar, 4 large egg yolks, and 1/2 cup (1 stick) unsalted butter.
- Add 1 teaspoon vanilla extract and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in 1 1/2 cups sweetened shredded coconut and 1 cup chopped pecans.
- Let the frosting cool slightly until it's thick enough to spread.
- Frost the first cake layer, top with the second layer, frost, add the third layer, and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
271 g
Sugar
3584g
Fat
1837g
Carbs
393g
