German Chocolate Cake

SERVES 14 – 16
This southern cake was developed by a Texas woman in 1957. It uses German’s sweet chocolate—thus the name. This recipe, from Saveur 2009, has less sugar and more chocolate than the traditional German’s chocolate recipe.

3 C. sugar
1 3⁄4 C. unsalted butter, softened
2 1⁄2 t. vanilla extract
8 large egg yolks
1 12-oz. can evaporated milk
1 1⁄2 C. roughly chopped pecans
1 7-oz. pkg. sweetened shredded coconut
4 oz. German's Sweet Chocolate
2 oz. unsweetened chocolate, chopped
2 C. flour
1 t. baking powder
1/4 t. kosher salt
1 C. buttermilk
4 large egg whites

1. Combine 1 1⁄2 cups sugar, 3⁄4 cup butter, 1 1⁄2 tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.

2. Heat oven to 350˚. Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in 1⁄2 cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.

3. In a standing mixer, beat 1 1⁄4 cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.

4. Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.