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German sweet chocolate cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
pkg
salt - 1/4 tsp
flour - 2 c
water - 1/2 c
buttermilk - 1 c
baking soda - 1 tsp
pecans
eggs whites - 4 item
eggs yolks - 4 item
or 1 1/2 sticks butter or margarine - 3/4 c
or 2 sticks butter or margarine, softened - 1 c
Line bottoms of three 9 inch round cake pans with waxed paper
eggs yolks, slightly beaten - 4 item

How to make german sweet chocolate cake:

Heat oven to 350°. Line bottoms of three 9 inch round cake pans with waxed paper.

Microwave chocolate and water in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy. Add eggs 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 eggs whites in another large bowl with 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 cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread coconut, pecan filling and frosting between layers and over top of cake. Makes 12 servings.Coconut-Pecan Filling and Frosting:1 12 oz. can evaporated milk1 1/2 c. sugar3/4 c. or 1 1/2 sticks butter or margarine4 eggs yolks, slightly beaten1 1/2 tsp. vanilla1 7 oz. pkg. Baker's Angel Flake Coconut1 1/2 c. pecans Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool t

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

4.1

Average rating: 4.1, total votes: 8

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