German Chocolate Cake Squares
(from saymyname’s recipe box)
Source: Bev; Recipezaar
Serves 12 peopleIngredients
- For The Cake
- 1/2 cup water
- 6 ounces Baker's German's chocolate, chopped
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- For the Frosting
- 1 (12 ounce) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup unsalted butter
- 5 large egg yolks
- 1/4 teaspoon almond extract
- 1 (7 ounce) package sweetened flaked coconut
- 1 1/2 cups coarsely chopped pecans
- 1/4 cup semi-sweet chocolate chips
Directions
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Make Cake: Preheat oven to 350°F.
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Butter a 13 × 9-inch glass baking dish.
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Bring water to a simmer in small saucepan.
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Reduce heat to low.
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Add chopped chocolate; whisk until smooth.
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Cool.
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Sift flour, baking powder and salt into medium bowl.
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Using elelctric mixer, beat sugar and butter in large bowl until blended.
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Beat in yolks one at a time.
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Beat in cooled chocolate mixture and vanilla.
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Beat in dry ingredients alternately with buttermilk.
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Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
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Fold into batter in 2 additions.
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Pour batter into prepared dish.
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Sprinkle with chocolate chips.
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Bake until tester inserted into center comes out clean, about 55-60 minutes.
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Cool cake in pan on rack.
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Make Frosting: Combine first 5 ingredients in heavy saucepan.
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Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
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Mix in coconut and pecans.
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Spread warm frosting over cake.
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Immediately sprinkle 1/4 cup chocolate chips over.
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Let stand until frosting sets, about 2 hours.
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Cut cake into squares and serve.