German Sweet Chocolate Cake Recipe
Everyone seemed to like this German Sweet Chocolate Cake I baked. Most of my friends with whom I have shared this recipe tell me that this German Sweet Chocolate Cake is an easy, nice and crowd-pleasing one. You will be making it again soon!
Ingredients
| 1 4-ounce package Baker's German Sweet Chocolate | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| 2 1/2 cups sifted Swans Down | ||
| Cake Flour | ||
| 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 | ||
Directions
Melt chocolate in boiling water; cool.
Sift flour with soda and salt.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Blend in vanilla and melted chocolate.
Add flour mixture, alternately with the buttermilk, beating after each addition until smooth.
Beat egg whites until they form stiff peaks; fold into batter.
Pour batter into three 9-inch layer pans which have been lined on bottoms with paper.
Bake at 350°F for 30 to 35 minutes, until cake springs back when lightly pressed in center.
Cool cake in pans 15 minutes; then remove and cool on rack.
Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
Sift flour with soda and salt.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Blend in vanilla and melted chocolate.
Add flour mixture, alternately with the buttermilk, beating after each addition until smooth.
Beat egg whites until they form stiff peaks; fold into batter.
Pour batter into three 9-inch layer pans which have been lined on bottoms with paper.
Bake at 350°F for 30 to 35 minutes, until cake springs back when lightly pressed in center.
Cool cake in pans 15 minutes; then remove and cool on rack.
Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
Chef
