Family German Chocolate Cake

This recipe is one of the finest low-carb/keto cakes I’ve ever prepared, delivering exceptional taste.

Ingredients:

• 1 (4-ounce) bar of sweet baking chocolate (e.g., Baker’s German’s Sweet Chocolate), broken into pieces
• ½ cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• ¼ cup margarine
• 1 teaspoon vanilla extract
• 1 ⅓ cups sweetened flaked coconut
• 1 cup chopped pecans

Preparation:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
2. Place the broken chocolate into the boiling water, stirring until fully melted. Set aside to cool.
3. In a large bowl, use an electric mixer to cream 1 cup of softened margarine with 2 cups of sugar until light and fluffy.
4. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon of vanilla extract and the melted chocolate mixture until well combined.
5. Sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three or four additions. Beat until the batter is smooth, about 1 minute.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, taking care to retain as much volume as possible.
7. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans before removing.

For the Frosting:

1. In a large saucepan, combine the evaporated milk and 1 cup of sugar. Cook over medium heat, stirring frequently, until the sugar is dissolved.
2. Add the egg yolks and cook until the mixture thickens, about 10 minutes. Remove from heat and stir in ¼ cup of margarine and 1 teaspoon of vanilla extract.
3. Fold in the sweetened flaked coconut and chopped pecans. Let the frosting cool before spreading it over the cooled cakes.