More cake

I was just sitting down to write this entry when I spotted the groundhog out and ran off to snap some pictures.  He was much closer than usual and because it's the middle of the day there was more light, so I'm hopeful they'll be clearer than past shots.  Also, he's just gotten much bigger, so he's bound to be easier to see whatever the distance.

Anyway, since some interest has surrounded the baking of the German chocolate cake, I thought I would post this photo of the finished product, which has now been entirely consumed.

And the recipe, adapted from the inside of the Baker's German's Chocolate packet.

German Chocolate Cake
Ingredients
For cake:
4oz (120g) semi sweet chocolate
1/2 C water
2 C plain flour
1 t baking soda
1/4 t salt
2 sticks (8oz, 250g) butter, softened
2 C sugar
4 eggs, separated
1 t vanilla essence
1 C buttermilk

For frosting:
4 egg yolks
1 can (12oz, 355mL) evaporated milk
1 1/2 t vanilla essence
1 1/2 C sugar
1 1/2 sticks (6oz, 175g) butter
7oz (200g) sweetened flake coconut
1 1/2 C chopped pecans

Directions
Preheat oven to 350 degrees F (180 degrees C).  Line and grease three 9in (22cm) cake tins.

Melt chocolate and water together in microwave or double boiler.  Cream butter and sugar until fluffy.  Add egg yolks one at a time and beat well.  Beat in melted chocolate and vanilla essence.  Sift flour, baking soda and salt and add alternately with buttermilk, beating well after each addition.  Beat egg whites to stiff peaks and fold into mixture.

Pour mixture evenly into pans and bake for 30 minutes or until a skewer comes out clean.  Remove from oven and run a knife around the edge of each cake.  Rest for 15 minutes then turn on to a wire rack to cool.

Beat egg yolks, evaporated milk and vanilla essence in a large pan.  Add sugar and butter and cook over medium heat, stirring constantly, for about twelve minutes until the mixture thickens and turns golden.  Remove from heat and beat in coconut and pecans.  Cool.

Once cakes and frosting have cooled assemble the cake with frosting between the layers and on top.  Use more on top than between the layers.