German Chocolate Pound Cake

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READY IN: 1hr
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200°C.
  • Line the bottom of two round cake pans with wax paper.
  • Melt the chocolate squares until they are completely melted. Stir well.
  • Mix flour, baking soda and salt; set aside.
  • Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  • Add egg yolks, 1 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 large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
  • Pour into prepared pans.
  • Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
  • Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
  • Spread Coconut-Pecan Frosting between layers and over top of cake.
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