Triple Layer German Chocolate Cake with California Walnuts Watch your waist with this one!! 2 cups cake and pastry flour 1 1/2 cups granulated sugar 3/4 cup cocoa 1 teaspoon instant coffee granules 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, softened 1 cup milk 1/2 cup Break Free liquid eggs, well shaken 1 teaspoon vanilla extract Frosting: 1 1/4 cups milk 1 1/4 cups butter 1 1/4 cups brown sugar 1/2 cup Break Free liquid eggs, well shaken 3 cups finely chopped toasted California walnuts 3 cups sweetened shredded coconut 2 1/2 teaspoons vanilla extract Preparation Instructions: 1. Combine flour with sugar, cocoa, coffee, baking soda and salt in a mixing bowl. Blend well. Add butter and mix on low until butter is worked into dry ingredients and mixture looks mealy. Mix for 1 minute. Preheat oven to 350 degrees. 2. Add half the milk and blend for 1 minute on low speed. Scrape down sides of bowl and add remaining milk, eggs, and vanilla. Beat for 1 minute or until batter is very smooth. 3. Scrape equal amounts of batter into 3 buttered 9 inch cake pans. Tap bottoms of pans on counter and bake for 25 minutes or until a tester inserted into center of one layer comes out clean. Cool in pan for 10 to 15 minutes. Turn out onto a rack and cool completely. 4. Frosting: Combine milk, butter, brown sugar, and eggs in a saucepan. Cook, stirring, over medium low heat until mixture comes to a boil and thickens, about 5 minutes. Stir in walnuts, coconut and vanilla. 5. Place one cake layer on a cake plate and spread evenly with thick layer of frosting. Top with a second layer and spread evenly with frosting. Crown with third layer and use remaining frosting to cover the top cake. (Optional: Use any remaining frosting to cover sides of the cake. Makes 10 servings. Enjoy the experience!!
Posted on: Sat, 24 Aug 2013 20:34:41 +0000
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