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Recipe: B B King's German Chocolate Cake
Similar Categories: Kings, German, Chocolate, Cake
B. B. KING'S GERMAN CHOCOLATE CAKE
1/2 C. semisweet chocolate
1 1/4 C. butter
2 C. granulated sugar
4 eggs, separated
1 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
Melt chocolate and 1/4 cup of the butter in heavy bottom pan. Let cool.
Cream together remaining butter and sugar in medium bowl. Beat in egg yolks.
Stir in vanilla extract and chocolate mixture. Sift together dry
ingredients.
Alternately add dry ingredients and buttermilk to chocolate mixture.
Beat egg whites until stiff in large bowl. Fold in chocolate mixture. Pour
cake batter evenly into the three prepared pans. Bake 30 minutes or until
cake
springs back. Let cool on racks.
Frosting
1 1/2 C. evaporated milk
1 1/2 C. sugar
4 egg yolks, slightly beaten
3/4 C. butter
1 1/2 tsp. vanilla extract
2 C. coconut
2 C. chopped pecans
Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add
vanilla extract. Cook over medium heat, stirring continuously until
thickened (thick
enough to coat back of spoon). Remove from heat. Stir in coconut and pecans.
Cool until thick enough to spread over cake.
Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with
remaining layers. Spread remaining frosting evenly over sides of cake.
Serve.
1/2 C. semisweet chocolate
1 1/4 C. butter
2 C. granulated sugar
4 eggs, separated
1 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
Melt chocolate and 1/4 cup of the butter in heavy bottom pan. Let cool.
Cream together remaining butter and sugar in medium bowl. Beat in egg yolks.
Stir in vanilla extract and chocolate mixture. Sift together dry
ingredients.
Alternately add dry ingredients and buttermilk to chocolate mixture.
Beat egg whites until stiff in large bowl. Fold in chocolate mixture. Pour
cake batter evenly into the three prepared pans. Bake 30 minutes or until
cake
springs back. Let cool on racks.
Frosting
1 1/2 C. evaporated milk
1 1/2 C. sugar
4 egg yolks, slightly beaten
3/4 C. butter
1 1/2 tsp. vanilla extract
2 C. coconut
2 C. chopped pecans
Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add
vanilla extract. Cook over medium heat, stirring continuously until
thickened (thick
enough to coat back of spoon). Remove from heat. Stir in coconut and pecans.
Cool until thick enough to spread over cake.
Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with
remaining layers. Spread remaining frosting evenly over sides of cake.
Serve.
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