Recipes Discovered

German’s Sweet Chocolate Cake with Coconut Pecan Frosting

When Seth’s aunt gave me this recipe a couple weeks ago, I couldn’t wait to try it. It three of my favorite things – chocolate, coconut, and pecans – into one outstanding cake. I’ve had German Chocolate cake before, but I don’t recall ever having it made from scratch. Unlike most other German Chocolate cake recipes, this one calls for separating the eggs and folding in the beaten egg whites. The batter really isn’t that heavy though, so I’m not sure it’s a necessary step, but I may have to try another recipe that just incorporates the whole egg to compare. The frosting was the difficult part. It took well over 12 minutes for the frosting to thicken (I waited until it came to a boil). It also took quite awhile to cool down. I would probably make the frosting before I make the cake next time and let it cool while the cakes cool. Getting the frosting on the sides of the cake was quite a challenge as well, but it is possible. How does it taste though? Unfortunately, I have no idea. Seth took the cake to work with him, but hopefully he will remember to bring me a slice home!

Update: The cake was excellent! The frosting is very rich, but the cake wasn’t overly sweet so it balances really well. The cake was also very moist, unlike some German chocolate cakes. I’m still not sure about separating the eggs, but if that makes a difference, this cake is definitely worth the extra effort.