German Chocolate Cake Bars
I love German Chocolate Cake, but I’ve only had it once and I wanted to make it in bar form. They are awesome! I have to say I’m very impressed with myself 🙂 Though, I should clarify that it’s technically a rectangle cake with unfrosted sides, but whatever- if you cut it it bars their bars.
The cake part comes from
2 ounces bittersweet or semi-sweet chocolate (I used semi-sweet)
2 ounces bittersweet chocolate
6 tablespoons water
1 cup unsalted butter (room temperature)
1 and 1/2 cup sugar (divided)
4 eggs, yolks and whites seperated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1 and 1/4 teaspoon vanilla
3 cups powdered sugar
8 tablespoons heavy whipping cream
1/2 cup unsweetened cocoa powder
Frosting (from Country Living)
1 cup sugar
1 can (12 ounce) evaporated milk
1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla
2 and 1/3 cups (7 ounce package) shredded coconut
1 and 1/2 chopped pecans
Preheat oven to 350F. Chop chocolates and melt them with the water in a bowl for 30 seconds, mixing until smooth. Let cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat together the butter and 1 and 1/4 cups sugar for for five minutes. Mix in the chocolate. Beat in the egg yolks one at a time, beat well after each addition. Reduce mixer speed to low and beat in half of the flour mixture. Add buttermilk and vanilla mixing until combined. Now add rest of the flour mixture.
In a seperate bowl whip the egg whites until they form soft peaks. Now add 1/4 cup sugar and whip until glossy peaks form. Slowly fold 1/3 of the egg whites into the batter. Fold the rest of the egg whites in until you can’t see any.
Divide the batter into two 11×7 inch pans greased and cover in parchment paper. Bake for 30 minutes.
Mix softened butter and vanilla until throughly combined. Add powdered sugar, cocoa powder, and the heavy whipping cream. Beat until creamy. <—– very easy Flip a cooled cake and smooth the frosting on one of them. Use about half the frosting.
Melt butter, sugar, milk, vanilla, and egg yolks in a medium saucepan over medium heat. Stir constantly until thickened. About 5-10 minutes. Add coconut and pecans. Pour in with the rest of the frosting, mix and cool to room temperature.
Stack the unfrosted cake on top of the frosted one. Frost with the coconut-pecan frosting.
Cut into bars and enjoy!