German Sweet Chocolate Cake Recipe
How to make the famous German Sweet Chocolate Cake, a savory dessert recipe! Try this German Sweet Chocolate Cake for once; I bet, your friends and family will be asking for more!
Ingredients
| Chocolate package | 1 | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| 4 egg yolks, unbeaten | ||
| Vanilla | 1 Teaspoon | |
| 2 1/2 cups sifted Swans Down Cake Flour | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| 4 egg whites, stiffly beaten | ||
Directions
Melt chocolate in 1/2 cup of boiling water.
Cool.
Cream butter and sugar together until light and fluffy.
Add egg yolks, one at a time, beating after each.
Add vanilla and melted chocolate and mix until blended.
Sift flour, soda, and salt together.
Add flour to the chocolate mixture alternately with buttermilk, beating after each addition until smooth.
Fold in stiffly beaten egg whites.
Pour batter into three 8- or 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) for 35 to 40 minutes for 8-inch layers and 30 to 35 minutes for 9-inch layers.
Cool.
Frost with Coconut Pecan Frosting and Filling.
This cake may also be baked in two 8 or 9-inch square pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) for 45 to 50 minutes for 8-inch squares or 40 to 45 minutes for 9-inch squares.
Cool.
Cream butter and sugar together until light and fluffy.
Add egg yolks, one at a time, beating after each.
Add vanilla and melted chocolate and mix until blended.
Sift flour, soda, and salt together.
Add flour to the chocolate mixture alternately with buttermilk, beating after each addition until smooth.
Fold in stiffly beaten egg whites.
Pour batter into three 8- or 9-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) for 35 to 40 minutes for 8-inch layers and 30 to 35 minutes for 9-inch layers.
Cool.
Frost with Coconut Pecan Frosting and Filling.
This cake may also be baked in two 8 or 9-inch square pans which have been lined on bottoms with paper.
Bake in moderate oven (350°F.) for 45 to 50 minutes for 8-inch squares or 40 to 45 minutes for 9-inch squares.
Chef
