Baker's Original German Sweet Chocolate Cake Recipe

How to Make Baker's Original German Sweet Chocolate Cake

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
3. Melt 1 cup (2 sticks) of unsalted butter in a double boiler or microwave. Let cool slightly.
4. In a large bowl, cream together 2 cups (4 sticks) of unsalted butter and 2 cups granulated sugar until light and fluffy.
5. Beat in 4 large egg yolks, one at a time, then stir in 1 teaspoon of vanilla extract.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
7. In a medium bowl, whisk together 1 cup buttermilk and the melted butter.
8. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
9. In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
10. Divide the batter evenly among the prepared cake pans.
11. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
13. While the cakes cool, prepare the frosting (see below).
14. Once the cakes are completely cool, frost the layers and the top of the cake.
15. **Coconut-Pecan Frosting:**
16. In a medium saucepan, combine 1 (12-ounce) can of evaporated milk, 1 ½ cups granulated sugar, 2 large egg yolks (lightly beaten), ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
17. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
18. Remove from heat and stir in 1 cup shredded sweetened coconut and 1 cup chopped pecans.
19. Let the frosting cool slightly until it thickens enough to spread easily (about 15-20 minutes).