German Chocolate Cake Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 6928 Calories from Fat 2805
% Daily Value*
Total Fat 321 g493.8%
Saturated Fat 178.6 g893.2%
Trans Fat 0 g
Cholesterol 1224.2 mg408.1%
Sodium 4287.3 mg178.6%
Total Carbohydrates 877 g292.2%
Dietary Fiber 57.5 g230.1%
Sugars 518.1 g
Protein 188 g375.4%
Vitamin A 129.8% Vitamin C
Calcium 58.5% Iron 120.2%
*Based on a 2000 Calorie diet
Directions
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.
Cool.
Fill layers and frost top of cake with Coconut-Pecan Frosting.
Chef
