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German Chocolate Cake

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Ingredients
  Cake flour 3 Cup (48 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Cup (16 tbs) (2 Sticks)
  Sugar 1 1⁄2 Cup (24 tbs)
  Rum extract 2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Eggs 4
  Sweet cooking chocolate 8 Ounce, melted (Two 4 Ounce Packages)
  Milk 1 1⁄4 Cup (20 tbs)
  Fruit nut filling 1 Cup (16 tbs)
  Chocolate butter frosting 1⁄2 Cup (8 tbs)
Directions

1. Grease two 9x9x2-inch pans; line with wax paper; grease paper.
2. Sift flour, baking powder and salt onto wax paper.
3. Beat butter or margarine in large bowl of electric mixer at high speed; add sugar gradually, beating until fluffy. Beat in rum extract and vanilla.
4. Beat in eggs, one at a time, until fluffy, then slowly beat in chocolate.
5. Add flour mixture, a third at a time, alternately with milk, stirring with a wire whip or beating with mixer at low speed just until blended. Pour into prepared pans, dividing evenly.
6. Bake in moderate oven (350°) 35 minutes or until centers spring back when lightly pressed with fingertip
7. Cool in pans on wire racks 5 minutes; loosen around edges with a narrow spatula and turn out onto racks; peel off wax paper; cool layers completely.
8. While layers bake and cool, prepare FRUIT-NUT FILLING and CHOCOLATE BUTTER FROSTING.
9. Split each cake layer crosswise, with a long-bladed knife. Put back together, alternately with fruit-nut

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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