German
Chocolate
Cake Squares
This
chocolate cake is not too sweet and is complimented by a creamy chocolate
frosting and luscious coconut topping. The coconut and pecans may be toasted in
the warm oven while the cakes are cooling. Watch carefully or the coconut will
burn.
Chocolate Cake
½ cup whole milk
1 (4-ounce) sweet
chocolate bar
1 cup granulated sugar
¾ cup butter
3 large eggs
1 teaspoon vanilla
extract
1 ½ cups cake flour
¾ teaspoon baking
soda
¼ teaspoon salt
¾ cup low-fat
buttermilk
Chocolate Frosting
2 ¼ cups
confectioners' sugar
¼ cup butter,
softened
¼ cup Dutch-process
cocoa
6 tablespoons whole
milk
Coconut Topping
1 large egg
1 cup whipping cream
2 cups granulated
sugar
1 ½ cups coconut,
toasted
½ cup chopped pecans,
toasted
1.
Preheat the oven to 350°.
2. Cake:
In a 2-quart saucepan, heat the milk over medium
heat. Add the
chocolate bar and stir until melted.
3. In a large bowl, use a mixer to
cream sugar and butter.
Beat in eggs and vanilla, then add the chocolate milk.
4. Sift the flour, baking soda and
salt into the batter. Mix well
then beat in
buttermilk. Spray two 13 x 9 x 2-inch glass
baking dishes
with nonstick spray. Divide the batter between
the two dishes.
Bake in the preheated oven for 25 minutes.
5. Chocolate
frosting: In a deep medium bowl, use a mixer to
blend
confectioners' sugar, butter and cocoa. Beat in milk,
then beat 1
minute on high.
6. Coconut
Topping: Set a 1 ½-quart double boiler with about
a ½-inch water
in base over medium heat. Water should come to a gentle
boil. Whisk the egg, cream and sugar in the top of a double boiler, then
place over simmering water. Stir with a whisk until thickened or it
reaches
200°. Stir in the toasted coconut and pecans; cool 10 minutes.
7. Turn cakes out onto a cooling
rack. When completely cooled; ice the
top of the first
cake with chocolate icing. Top with the
second cake.
Spread warm coconut topping over the cake,
allowing some to
drip over sides. Cut into squares to serve.
Makes 12 servings