German Chocolate Cake

Recipe by Rita1652
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line the bottoms of three 9 inch round cake pans with wax paper.
  • Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
  • Sift together flour, baking soda and salt; set aside.
  • Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Stir in chocolate mixture and vanilla.
  • Add flour mixture alternately with buttermilk, beating after each addition until smooth.
  • Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
  • Do not over beat. Gently stir into batter. Do not over mix.
  • Pour into prepared cake pans.
  • Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
  • Cool completely on wire racks.
  • Spread coconut pecan frosting between layers and over the top of cake.
  • TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.
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