B B Kings German Chocolate Cake Recipes

B. B. KING'S GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350*F.
• Melt the chocolate chips 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 and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
• Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
• Frosting:.
• 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. Enjoy!

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.