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German Chocolate Cake

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  Boiling water 1⁄2 Cup (8 tbs)
  Sweet cooking chocolate 4 Ounce
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 2 Cup (32 tbs)
  Egg yolks 4
  Vanilla 1 Teaspoon
  Cake flour 2 1⁄2 Cup (40 tbs)
  Soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Egg whites 4 , stiffly beaten
  Coconut pecan frosting 1 Cup (16 tbs)

Heat oven to 350°.
Grease 3 round layer pans, 8 or 9x 1 1/2 inches, or 2 square pans, 8x8x2 or 9x9x2 inches.
Line bottoms of pans with waxed paper.
In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.
In large mixer bowl, cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
On low speed, blend in chocolate and vanilla.
Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
Fold in egg whites.
Divide batter among pans.
Bake 8-inch round layers 35 to 40 minutes, 9-inch round layers 30 to 35 minutes, 8-inch squares 45 to 50 minutes, 9-inch squares 40 to 45 minutes or until top springs back when touched lightly with finger.
Fill layers and frost top of cake with Coconut-Pecan Frosting.

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