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    You are in: Home / Recipes / Baker's Original German Sweet Chocolate Cake Recipe
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    Baker's Original German Sweet Chocolate Cake

    Baker's Original German Sweet Chocolate Cake. Photo by superblondieno2

    1/1 Photo of Baker's Original German Sweet Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Nana Lee's Note:

    From Razzle Dazzle recipe site. For Zaar World Tour II.

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      Coconut-Pecan frosting (recipe follows).
    2. 2
      Oven at 350ºF.
    3. 3
      Melt chocolate in water, cool.
    4. 4
      Cream butter and sugar.
    5. 5
      Beat in egg yolks.
    6. 6
      Stir in vanilla and chocolate.
    7. 7
      Mix flour, soda, and salt.
    8. 8
      Beat in flour mixture, alternately with buttermilk.
    9. 9
      Beat egg whites until stiff peaks form; fold into batter.
    10. 10
      Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
    11. 11
      Bake for 30 minutes or until cake springs bake when lightly pressed in center.
    12. 12
      Cool 15 minutes; remove and cool on rack.
    13. 13
      Frost cake.
    14. 14
      COCONUT-PECAN FROSTING.
    15. 15
      Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
    16. 16
      Cook and stir over medium heat until thickened. Remove from heat.
    17. 17
      Stir in shredded coconut and chopped pecans.
    18. 18
      Cool until thick enough to spread.
    19. 19
      Makes 4-1/4 cups.

    Ratings & Reviews:

    • on May 19, 2009

      55

      I am so glad to see this recipe here. It brings back childhood memories big-time! The only difference in my mom's recipe is that she used 2.5 cups cake flour instead of the apf. Same great results I am sure!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2010

      55

      Yum! For the icing to thicken, cook 12 minutes wisking constantly, let cool and for best results stick it in the fridge for a few hours (I usually let the icicng sit in the fridge overnight). It will be the perfect consistency to work with.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2007

      55

      this is my dad's favorite! Its health content doesn't measure up though, so he only gets it twice a year, father's day and his birthday. We just made it for him for father's day! The frosting doesn't thicken enough so sometimes we add more coconut and sometimes more egg yolks. You must wait until the icing is completely cool before you put it on the cake, and we generally don't ice the sides. I used to hate it when I was a little kid, but I didn't realize what I was missing! a yummy indulgence!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baker's Original German Sweet Chocolate Cake

    Serving Size: 1 (235 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1278.4
     
    Calories from Fat 690
    54%
    Total Fat 76.7 g
    118%
    Saturated Fat 40.8 g
    204%
    Cholesterol 321.8 mg
    107%
    Sodium 773.8 mg
    32%
    Total Carbohydrate 140.5 g
    46%
    Dietary Fiber 4.6 g
    18%
    Sugars 107.5 g
    430%
    Protein 15.3 g
    30%

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