German Sweet Chocolate Cake & Frosting
German Chocolate Cake is actually Texan -- not German. The Baker's chocolate company bought a company called German's that made a mild dark chocolate. In the fifties, a Dallas newspaper printed a recipe for chocolate cake using "Baker's German's Sweet Chocolate," and the rest is history.
Melt the chocolate in the boiling water. Set aside.
Sift together the flour, baking soda and salt. Set aside.
Beat the egg whites until stiff peaks form; refrigerate.
In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes. With mixer running, add vanilla and chocolate/water mixture.
Add dry ingredients alternately with the buttermilk, combining well. Gently fold the stiffly beaten egg whites into cake batter.
Pour the batter into the three prepared cake pans. Bake at 350°F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. Frost top and fill between layers with Coconut-Pecan Frosting.
Makes one, 9-inch three-layer cake.
Prep time: 30 minutes; Cooking time: 30 - 35 minutes; Total time: 1 hour - 1 hour 5 minutes
Recipe editor Patricia Mitchell
Kitchen tools you'll need: 9-inch Cake Pans, Electric Mixer, Mixing Bowls, Rubber Spatula, Saucepan, Sifter, Wire Cooling RacksCake Recipes
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