Family German Chocolate Cake

This is seriously one of the best low-carb/keto recipes I’ve ever made! Great taste and perfect for satisfying your sweet tooth without the carbs.

Ingredients:

• 1 (4 ounce) bundle sweet baking chocolate (like 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 sifted all-purpose flour
• 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 flake coconut
• 1 cup chopped pecans

Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
2. Place the pieces of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool.
3. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar using an electric mixer until light and fluffy.
4. Mix in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until fully blended.
5. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until the batter is smooth, about 1 minute.
6. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, maintaining as much volume as possible. Pour the batter into the prepared cake pans.
7. Bake in the preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in the pans before removing.
8. To make the frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, ¼ cup margarine, and 1 teaspoon of vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in 1⅓ cups sweetened flake coconut and 1 cup chopped pecans. Let the frosting cool to room temperature before spreading it on the cooled cakes.

Enjoy your delicious low-carb/keto sweet chocolate cake!