German Chocolate Cake


cake :
Cooking spray for lubricators 4 oz of sweet chocolate 1/2 cup of water 2 1/4 cups Gold Medal ™ All Purpose Flour or 2 1/2 cups Cake Flour 1 teaspoon of baking soda 1 little spoon of salt 2 cups of granulated sugar 1 cup butter (2 sticks), room temperature 4 large eggs, separated 1 teaspoon of vanilla 1 cup of buttermilk Coconut Pecan Topping and Topping 3 egg yolks 1 cup of granulated sugar or packed brown sugar 1/2 cup of butter (1 stick) 1 cup of evaporated milk (from a 12 oz can) 1 teaspoon of vanilla 1 1/3 cups of flaked coconut 1 cup of chopped pecans 


1 Preheat oven to 350 ° F. Spray bottom and sides of three 8-inch or 9-inch round cake pans with cooking spray. Cut three 8-inch or two 9-inch circles of parchment paper. Line the bottom of the molds with paper. 
2 Roughly chop the chocolate. In a 1 liter saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; Remove from heat and let cool. 
3 Meanwhile, in a medium bowl, combine flour, baking soda and salt until blended; put aside. In another medium bowl, beat 2 cups of sugar and 1 cup of butter with electric mixer on medium speed until light and fluffy; put aside. 
4 On medium speed, beat 1 egg yolk at a time in the sugar mixture until well combined. On low speed, incorporate the melted chocolate and 1 teaspoon of vanilla. On low speed, stir in half the flour mixture until smooth, then stir in half the buttermilk until smooth. Repeat, beating the flour mixture alternately with the buttermilk until smooth. 
5 Wash and dry the beaters. In a small bowl, beat egg whites on high speed until beaten egg whites form stiff peaks when beaters are raised. Add the egg whites to the batter; to fold, use a rubber spatula to cut vertically through the dough, then slide the spatula through the bottom of the bowl and to the side, turning the dough over. Twist the bowl a quarter turn and repeat this movement from the bottom up. Continue folding until the dough and egg whites are combined. 
6 Pour the dough into the molds; use a rubber spatula to scrape the dough from the bowl, spread the dough evenly into the molds and smooth the top of the dough. (If the dough is not divided evenly, place the dough from one pan to the other.) Refrigerate the dough in the third pan if all the pans do not fit in the oven at the same time; cook the third mold separately. 
7 Bake 8-inch mussels for 35 to 40 minutes, 9-inch mussels for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. 
8 Let the cakes cool in the molds for 10 minutes. To remove the cake from the pan, turn it over on a cooling rack, then flip the right side onto the second cooling rack. Let cool completely, about 1 hour. 
9 In a 2 liter saucepan, combine the 3 egg yolks, 1 cup of sugar, 1/2 cup of butter, evaporated milk and 1 teaspoon of vanilla until well combined. Cook over medium heat, about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool for about 30 minutes, beating occasionally with a spoon, until the mixture is spreadable. ten Place 1 layer of cake, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add a second coat, rounded side down; spread with 1/3 of the filling. Add the third layer, rounded side up; spread remaining filling, leaving side of cake thawed. Store the covered cake in the refrigerator.


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