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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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 19, 2009

      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!

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    • on June 25, 2010

      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.

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    • on June 16, 2007

      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!

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    • on September 18, 2006

      The frosting doesn’t really thicken - I think it was as done after 10 min as it was after 30 when I finally gave up. But it turned out perfect and I was blushing from compliments on my baking ability.

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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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