German Chocolate Cake
Topped with a creamy walnut or pecan frosting, this delicious spin on a classic chocolate dessert will have everyone asking for more!
- Preheat oven to 350°F (180°C). Grease three 8” (20 cm) round cake pans.
- Batter: Place 1 cup (250 mL) milk chocolate chips and water in a medium saucepan. On medium heat, melt chocolate, stirring frequently. Cool mixture.
- Beat butter and sugar until light and well combined. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture.
- Sift flour, cocoa powder, baking soda and salt in a large bowl.
- Add the flour mixture and sour cream in three additions, beginning and ending with the flour mixture. Beat just until combined. Stir in remaining milk chocolate chips.
- Divide batter evenly in prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted in centre of cakes comes out clean. Let cakes cool in pans on wire cooling rack for 15 minutes. Remove from pans and cool completely.
- Filling: Combine milk, sugar, butter, egg yolks, and salt in a medium saucepan. Cook, stirring constantly, over medium heat. Cook until mixture is boiling and has thickened, about 15-18 minutes. Remove from heat. Stir in chopped, toasted walnuts and vanilla. Allow mixture to cool until spreadable (about 30-60 minutes).
- Assembly: If cakes are domed, slice off tops to make them even. Place one layer on serving plate. Spread filling between layers and on top of cake.
- To toast walnuts, preheat oven to 350°F (180°C). Place on a baking sheet and bake for about 8-10 minutes.
- You can freeze the egg whites to make meringues, angel food cake or egg white omelets. Simply defrost in the refrigerator.