Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside. | 2. Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water. | 3. Stir the chocolate thoroughly into the water and set aside to cool. | 4. Combine the flour with the salt and baking soda; set aside. | 5. Cream the butter and sugar together until fluffy. | 6. Add egg yolks one at a time, beating well after each addition. | 7. Blend in vanilla and chocolate. | 8. Add the flour alternately with the butter to the sugar mixture. | 9. Beat after each addition until smooth. | 10. In another bowl, beat the egg whites until stiff but not dry. | 11. Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan. | 12. Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly. | 13. Cool in the pan for 15 minutes and invert onto a wire rack or serving platter. | 14. To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened. | 15. This should take between 10-15 minutes, depending on heat and humidity. | 16. Stir in the coconut and nuts; cool until frosting is thick enough to spread. | 17. When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up. | 18. Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake. | 19. Spread the remaining frosting on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baker german chocolate	4	ounces	sweet	100.8667	0.0	22.44	0.5667
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
salt	1/2	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
butter	1	cup	softened	1368.0	62.856	42.744	115.2
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
egg	4		separated	286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
buttermilk	1	cup		-	-	-	-
milk	1	cup	evaporated	552.0	13.296	5.496	57.216
sugar	1	cup		1611.96	403.19199999999995	0.0	0.0
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
butter	1/2	cup		1368.0	62.856	42.744	115.2
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
angel flake coconut	1 1/2	1/2		100.8667	0.0	22.44	0.5667
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.