German Chocolate Cake - Gluten Free

I've been making cakes that I've never made before as gluten-free.  I ran into some issues recently trying to make my own gluten-free flour and well...I won't be doing that mess again.  Nothing worse than an ugly cake that tastes good.  NOTHING!  Cake should be pretty.

Moving on...

The Robinator requested a German Chocolate Cake for his birthday this year and, since I've started using Bob Mill's Gluten-Free Baking has been good.  So I just swapped out the flour and made the old super-dooper delicious and word that I hate which starts with a 'M' and ends with a 'T' and is sometimes used to describe non-dry cake.  


2 cups cake flour

1 tsp baking soda

Kraft Baker's German Sweet Chocolate Bar - 4 oz.

1/2 cup water

1 cup butter

4 large eggs, separated

2 cups sugar

1.5 teaspoons vanilla

1 cup buttermilk

1/4 tsp salt


1.5 teaspoons vanilla

4 large egg yolks

Can of evaporated milk - 12 oz

3/4 cup of butter

1.5 cups sugar

1 cup sweetened coconut flakes

1.5 cups chopped pecans

DIRECTIONS - You need 4 bowls:  2 small glass bowls, a medium and a large bowl.

Small bowl: Break up chocolate chunks, add 1/2 cup of water.  Add an inch of water to the bottom of a pot, bring water to bowl and place bowl on top.  Stir until chocolate is melted.   Remove from heat.

Medium bowl:  Sift together flour, baking soda and salt.

Large bowl:  Beat 2 cups sugar and 1 cup butter until fluffy.  Add egg yolks one at a time blending after each egg until mixed. Add chocolate and vanilla.  Beat.  Add 1/2 cup of flour mixture and 1/4 cup of buttermilk.  Beat.  Repeat until all has been incorporated.

Small bowl:  Beat egg whites until stiff peaks form.  Fold into cake batter gently.

Split between 3 round cake pans which have been buttered and floured.

Bake at 350 degrees for 15 minutes.  Leave in pan for half an hour or so before you take them out of pans to cool.

Make icing.  (This tastes like pecan candy.)

In a saucepan, whip together can of milk and egg yolks over medium / high heat.  Add butter and sugar.  Stirring constantly, bring to boil.  Remove from heat and add coconut and pecans.  Let cool.

To frost, add icing between each layer.  I do it by pouring in the middle and the pushing out to the edges allowing it to drip down the sides.  All the leftover icing should be poured all over top and moved around to spill over.

This cake is ridiculously delicious.