German Chocolate Cake
1 can (14
ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water
Line 15x10 inch jellyroll pan with aluminum foil, extending foil about 1 inch
over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts,
butter and 1 teaspoon vanilla extract; mix well. Spread batter evenly into
prepared pan. In large mixer bowl, beat 3 eggs at high speed until fluffy.
Gradually beat in sugar then beat 2 minutes. Add remaining ingredients and beat
1 minute.
Pour evenly over coconut mixture in pan. Bake 20-25 minutes
at 350 degrees or until cake springs back when lightly touched. Sprinkle
generously with powdered sugar and immediately turn onto towel. Peel off foil;
beginning at narrow end, roll up cake, jelly-roll fashion. Place on serving
plate seam side down. Cool. Sprinkle with additional powdered sugar and drizzle
with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces semisweet
chocolate with 2 tablespoons butter; stir until smooth. Remove from heat; stir
in 1/2 teaspoon vanilla extract. Immediately drizzle the chocolate glaze over
German chocolate cake roll.
