German Chocolate Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Hot water | 1/2 Cup (16 tbs) | |
| 1 bar (4 oz.) German sweet chocolate | ||
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 2 1/2 Cup (16 tbs), unsifted | |
| Soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| 1 cup buttermilk or sour milk | ||
Directions
In mixer bowl, combine hot water and chocolate.
COOK, uncovered, 1 MINUTE; stir until blended.
Add butter and let mixture stand a few minutes to cool chocolate and soften butter.
Add sugar and beat with mixer until light.
Beat in eggs, one at a time, beating well after each.
Add flour, soda, salt, vanilla and buttermilk.
Mix at low speed just until well combined.
Line three 1 1/2-quart (8-inch round) baking dishes with wax paper.
Pour about 2 cups batter into each.
Cook each layer uncovered, 5 minutes or unitl toothpick comes out clean (top may still look a little moist).
Cool 5 minutes; loosen edge and turn out of pan.
Cool completely and frost between layers and top with Coconut Pecan Frosting.
COOK, uncovered, 1 MINUTE; stir until blended.
Add butter and let mixture stand a few minutes to cool chocolate and soften butter.
Add sugar and beat with mixer until light.
Beat in eggs, one at a time, beating well after each.
Add flour, soda, salt, vanilla and buttermilk.
Mix at low speed just until well combined.
Line three 1 1/2-quart (8-inch round) baking dishes with wax paper.
Pour about 2 cups batter into each.
Cook each layer uncovered, 5 minutes or unitl toothpick comes out clean (top may still look a little moist).
Cool 5 minutes; loosen edge and turn out of pan.
Cool completely and frost between layers and top with Coconut Pecan Frosting.
Chef
