For Cake:
1/2 cup water
6 ounces Baker’s German Chocolate, chopped
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
For Frosting:
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut (about 1 1/2 cup)
1 1/2 cups coarsely chopped pecans (you can toast them for more flavor if you want)
1/4 cup mini semi-sweet chocolate chips
Make the cake:
Pre-heat oven to 350 degrees f. Butter a 13x9x2-inch glass baking dish. In a small saucepan add the water and chocolate. Whisk until mixture is smooth, on medium heat. If it starts to boil, reduce heat. Whisking constantly.
Sift flour, baking soda and salt into a medium sized bowl. Using electric mixer beat sugar and butter in large bowl until blended. Beat in the eggs, one at a time. Add in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Pour batter into the prepared dish. Bake until tester inserted into the center comes out clean. Start checking about 40 minutes into baking. Mine took about 43 minutes to bake. Remove from oven and cool cake in pan on a rack.
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