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Sweet Chocolate Cake Recipe
|Sweet chocolate||4 Ounce (1 Package, Baker's German's)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Egg whites||4 , stiffly beaten|
|Coconut pecan frosting||6 Tablespoon|
Serving size: Complete recipe
Calories 5613 Calories from Fat 2301
% Daily Value*
Total Fat 262 g403.8%
Saturated Fat 152.2 g761.1%
Trans Fat 0 g
Cholesterol 1224.2 mg
Sodium 2755.8 mg114.8%
Total Carbohydrates 772 g257.3%
Dietary Fiber 11.5 g46.2%
Sugars 502.2 g
Protein 66 g131.5%
Vitamin A 129.8% Vitamin C
Calcium 21.9% Iron 154.6%
*Based on a 2000 Calorie diet
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Add vanilla and melted chocolate; mix until blended.
Measure sifted flour, soda, and salt and sift together.
Then add flour mixture and buttermilk alternately to chocolate mixture, beating after each addition until batter is smooth.
Fold in egg whites.
Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper.
Bake in moderate oven (350°F.) for 35-40 minutes for 8-inch layers or 30-35 minutes for 9-inch layers.
Cool. (This delicate cake will have a flat contour and a slightly sugary top crust which tends to crack.) Frost top and between layers with Coconut-Pecan Frosting.