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German Chocolate Cake Recipe
|Boiling water||1⁄2 Cup (8 tbs)|
|Sweet cooking chocolate||4 Ounce|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Egg whites||4 , stiffly beaten|
|Coconut pecan frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6541 Calories from Fat 2807
% Daily Value*
Total Fat 321 g494.1%
Saturated Fat 178.6 g893.2%
Trans Fat 0 g
Cholesterol 1224.2 mg
Sodium 2995.1 mg124.8%
Total Carbohydrates 868 g289.4%
Dietary Fiber 57.5 g230.1%
Sugars 512.7 g
Protein 106 g212.5%
Vitamin A 129.8% Vitamin C
Calcium 52.1% Iron 119.8%
*Based on a 2000 Calorie diet
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.