German Sweet Chocolate Cake
|Sweet chocolate||1⁄4 Pound (1 Package, Use Baker'S German'S`)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||4 , unbeaten|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted (Swans Down)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Egg whites||4 , stiffly beaten|
Melt chocolate in 1/2 cup of boiling water.
Cream butter and sugar together until light and fluffy.
Add egg yolks, one at a time, beating after each.
Add vanilla and melted chocolate and mix until blended.
Sift flour, soda, and salt together.
Add flour to the chocolate mixture alternately with buttermilk, beating after each addition until smooth.
Fold in stiffly beaten egg whites.
Pour batter into three 8- or 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350Â°F.) for 35 to 40 minutes for 8-inch layers and 30 to 35 minutes for 9-inch layers.
Frost with Coconut Pecan Frosting and Filling.
This cake may also be baked in two 8 or 9-inch square pans which have been lined on bottoms with paper.
Bake in moderate oven (350Â°F.) for 45 to 50 minutes for 8-inch squares or 40 to 45 minutes for 9-inch squares.