German Chocolate Cake with Coconut-Macadamia Frosting
Macadamia nuts add crunch to this rich American childhood favorite. Frost with Coconut-Macadamia Nut Frosting, below.
Butter three 9-inch [23 cm] diameter round cake pans with 1 ½-inch [4 cm] high sides.
Line bottoms with parchment or waxed paper. Butter the parchment.
Bring ½ cup [125 ml] water to simmer in heavy small saucepan. Remove from heat.
Using clean dry beaters, beat egg whites and cream of tartar in large bowl until stiff but not dry.
Stir constantly over medium heat until mixture thickens, coats the spoon and is the consistency of caramel sauce, about 10 minutes; do not boil. Remove from heat. Stir in coconut and macadamia nuts.
Let stand at room temperature until cool and spreadable, about 1½ hours (frosting will be very sticky but will set up on cake).
Place 1 cake layer on platter. Spread ½ cup [125 ml] of frosting evenly over the top.
Top with second cake layer; spread ½ cup [125 ml] of frosting over top. Top with remaining cake layer.
Spread remaining frosting evenly over top and sides of cake.
(Can be prepared 4 hours ahead. Let stand at room temperature. If you are making this more than 4 hours ahead, refrigerate the cake, but remove it from the refrigerator several hours before serving to allow it to come to room temperature.)
If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.
Copyright © 2000-2009 Jim Seavey and Verna Norris
All Rights Reserved