Here’s a recipe for Authentic German Chocolate Cake using the listed ingredients:
4 oz baker’s German’s sweet chocolate
1 cup unsalted butter, at room temperature
2 1/2 cups cake flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 cups granulated sugar
4 egg yolks
1 cup evaporated milk
1 1/3 cups flaked sweetened coconut
1 cup chopped pecans
4 egg whites
Preheat the oven to 350°F.
Grease and flour three 9-inch round cake pans.
Melt the chocolate in a double boiler or in the microwave, and set aside to cool.
In a large mixing bowl, cream the butter until light and fluffy.
In a separate bowl, whisk together the flour, salt, and baking soda.
In another bowl, combine the buttermilk and vanilla extract.
Gradually add the sugar to the butter, and mix until well blended.
Add the egg yolks one at a time, beating well after each addition.
Mix in the melted chocolate until well combined.
Add the flour mixture and buttermilk mixture alternately to the butter mixture, beginning and ending with the flour mixture. Beat until smooth.
Stir in the coconut and pecans.
In a separate mixing bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter until well blended.
Divide the batter evenly between the three prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
In a small saucepan, combine the evaporated milk, 4 egg yolks, and 1 cup granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat, and stir in 1 cup unsalted butter, 1 tsp vanilla extract, 1 1/3 cups flaked sweetened coconut, and 1 cup chopped pecans until well combined.
Allow the frosting to cool to room temperature, then use it to frost the cooled cake layers.
Serve and enjoy your Authentic German Chocolate Cake!