My grandmother was a wedding caterer for years and learned to create the most amazing cakes, pies, and other desserts. She was kind enough to give me her recipe for German Chocolate Cake. Since I am lactose-intolerant but consume eggs from a family farm,I’ve tweaked it slightly to make it suitable for those who include farm-fresh eggs in their diets.
2 c. sugar
2 c. flour
1 c. Earth Balance
4 egg yolks
4 egg stiffly beaten egg whites
1 t. baking soda
1 t. vanilla
1 c. vegan buttermilk
1/2 c. water
Cream sugar, egg yolks, butter, soda and vanilla together. Slowly add buttermilk and flour alternately. Heat water until hot and add chocolate to water. Stir until chocolate is melted completely. Add to rest of batter.
In separate glass or metal bowl, beat egg whites until stiff. Fold egg whites into creamed batter. Place wax paper in 2 – 8 or 9 in. cake pans. Pour batter into pans and bake 350 degrees until toothpick inserted in middle comes out clean.
Freeze or cool completely. Add icing.
1 c. sugar
1 c. vegan evaporated milk (or 5 oz. can of sweetened coconut milk will work)
3 egg yolks
1 t. vanilla
½ c. Earth Balance
1 c. coconut
1 c. chopped pecans
Place all ingredients except coconut and pecans in deep bowl and stir until egg yolks mixed well. Place in microwave and cook until thick checking and stirring every few minutes. (Batter will still be a little think when fully cooked.) Add pecans and coconut,allow to cool and then frost cake.
Note: If cake has been frozen, you can frost cake while icing is still hot.