I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.
I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!
This is the flour I used for this cake.
Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.
I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.
This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!
- 2 cups Pamela’s Artisan Flour Blend
- 1 tsp baking soda
- 1/4 tsp salt
- German sweet chocolate, 4 oz bar
- 1/2 cup water
- 4 large eggs, separated
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp vanilla
- 1 cup buttermilk
- 12 oz. evaporated milk
- 1-1/2 tsp vanilla
- 4 egg yolks
- 3/4 cup butter
- 1-1/2 cups sugar
- 7 oz sweetened coconut, flaked
- 1-1/2 cups pecans, chopped
Preheat oven to 350°. Spray baking pan with olive oil spray.
I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.
I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.
Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.
Butter and sugar creamed together.
Add yolks, one at a time, beating after each.
Egg yolks are added to the butter/sugar mixture one at a time.
Add chocolate and vanilla and mix well.
Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.
Add flour mixture and buttermilk alternately, beating after each addition until smooth.
The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.
Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.
Four egg whites whipped to stiff peaks ready to fold into batter.
Pour batter into baking pan.
I used one large cake pan to make the cake instead of 3 small pans for a layer cake.
Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.
Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.
In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.
Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.
Add nuts and coconut, cool before frosting.
Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.
I used all the coconut-pecan icing on top of the cake – Yum!
Recipe from PamelasProducts.com.
Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)