German Chocolate Cake Recipe
Ingredients
| Chocolate package | 1 | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Vanilla | 1 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Egg whites | 4 | |
| Coconut-Pecan Filling and Frosting | ||
Directions
Melt chocolate in boiling water.
Cool.
Mix flour, soda and salt.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating thoroughly after each.
Blend in vanilla and chocolate.
Alternately add flour mixture and buttermilk, beating after each addition until smooth.
Beat egg whites until stiff peaks form.
Fold into batter.
Pour into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350° for 30 to 35 minutes, or until a cake tester in-serted in centers comes out clean.
Immediately run spatula around pans between cakes and sides.
Cool in pans 15 minutes.
Remove from pans; remove paper and finish cooling on racks.
Spread filling and frosting between layers and over top.
Cool.
Mix flour, soda and salt.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating thoroughly after each.
Blend in vanilla and chocolate.
Alternately add flour mixture and buttermilk, beating after each addition until smooth.
Beat egg whites until stiff peaks form.
Fold into batter.
Pour into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake at 350° for 30 to 35 minutes, or until a cake tester in-serted in centers comes out clean.
Immediately run spatula around pans between cakes and sides.
Cool in pans 15 minutes.
Remove from pans; remove paper and finish cooling on racks.
Spread filling and frosting between layers and over top.
Chef
