German Sweet Chocolate Cake - Food Processor - GMZ
Remember: You need a total of 8 eight eggs for the frosting and cake.
1 pkg Baker’s German’s sweet chocolate–4 oz
½ C water
2 C flour
1 t baking soda
1/4 t salt
1 C (2 sticks) margarine or butter, room temperature
2 C sugar
4 eggs
1 t vanilla
1 C buttermilk
Preheat oven to 350 . Line bottoms of 3 9 inch round cake pans with wax paper.
Melt chocolate: Microwave chocolate and water in large bowl on high 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. You can also do on stove top using very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. I prefer the stove top method as I tend to over melt [cook] the chocolate.
Mix dry ingredients in a large bowl:
Flour, baking soda, salt. Set aside
Food Processor cake batter:
Put sugar in processor. Cut butter into 1" cubes and put into processor with sugar. First, pulse the processor until it is mixed. Then, let the machine run until the butter is thoroughly creamed into the sugar. You may need to stop the processor and use a flexible spatula to scrape down the sides. The butter and sugar will form a ball like shape..Add eggs*, one at a time, pulsing 1 or 2 times after each addition. Add cooled chocolate mixture. Pulse a couple of times. Add vanilla and buttermilk. Pulse 1 or 2 times.
Add dry ingredients to food processor. Pulse 1 or 2 or so times. Don’t over mix. There may be a little flour still on the surface of the batter.
Divide the batter equally among the three pans and bake 30 minutes or until cake springs back when lightly touched. Remove from oven and immediately run spatula between cakes and sides of pans. Cool 15 minutes, then remove from pans. Remove wax paper. Cool completely on wire racks.
*This batter is slightly heavier that when the eggs are separated but, to me, seems moister. If you wish to separate the eggs, you can. Just add the yolks in one addition and pulse a couple of times until blended. Beat the egg whites in a large bowl with electric mixer on high until stiff peaks form. Gently fold the egg whites into the batter in the processor and proceed to fill the cake pans.
Coconut Pecan Filling and Frosting.
You can make on stove top. When I’m in a hurry, I make it in the microwave. Mixing instructions are the same.
1 Can 12 oz evaporated milk
1 ½ C sugar
3/4 C (1 ½ sticks) margarine or butter
4 egg yolks. [Freeze the egg whites either individually or as a group and use later to make a white cake or whatever. Whites freeze well.]
1 ½ t vanilla
1 pkg 7oz Angel Flake coconut about 2 2/3 C
1 ½ C chopped pecans.
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.
[For microwave: Put in large microwave safe mixing bowl or measuring cup. Cook 1 minute on high. Stir. Cook 2 or 3 minutes on power level 8. Stir. Check consistency and color. Cook 2 minutes on power level. Stir and check consistency and color. Cook in 1 minute increments at power levels between 6 to 8 until desired thickness and color are reached. I like to use the microwave when I don’t have time to stand for 12 minutes uninterrupted stirring. The microwave will let me walk away and do something else as it stops. It is okay for it to wait until I get back to it.]
When cooked to golden brown and thickened, remove from heat or microwave.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 ½ cups.
Spread the filling between each layer and on the top. Bill’s favorite.