German Chocolate Alaskan Stout Bundt Cake
Ingredients:
1 package (4 oz.) Baker’s German Sweet Chocolate
½ cup Alaskan Stout
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter or margarine
2 cups sugar
4 eggs separated
1 teaspoon vanilla
1 cup buttermilk
For Frosting/Filling:
12 ounces evaporated milk
1 ½ cups sugar
¾ cup butter or margarine
4 egg yolks, slightly beaten
1 ½ teaspoon vanilla
1 package (7 oz.) flaked coconut
1 ½ cups chopped pecans
Instructions:
To make frosting/filling:Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook at medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.Add coconut and pecans, mix well. Cool to room temperature and desired spreading consistency. Makes about 4 ½ cups of frosting/filling. Divide evenly for use as filling and frosting.For cake: Preheat oven to 350 degrees. Grease and flour the sides and bottom of a Bundt cake pan. Microwave chocolate and beer in microwavable bowl 1 ½ to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is melted.Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, beating well. Stir in chocolate-beer mixture and vanilla. Add flour mixture alternately with buttermilk, beating until blended.Beat egg whites separately until stiff peaks form. Fold into batter. Pour batter evenly into Bundt pan. Dollop the frosting/filling into the center of the batter all the way around. Bake at 350 degrees for 45 minutes or until a knife inserted comes out clean. Cool thoroughly, and then swirl remaining frosting/filling over the top.