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Baker's Original German Sweet Chocolate Cake

  • 60minutes
  • 1278calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 ounce) package baker's German sweet chocolate

  2. 1/2 cup boiling water

  3. 1 cup butter or 1 cup margarine

  4. 2 cups sugar

  5. 4 eggs , separated

  6. 1 teaspoon vanilla

  7. 2 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1 cup buttermilk

  11. 1 1/2 cups evaporated milk

  12. 1 1/2 cups sugar

  13. 4 slightly beaten egg yolks

  14. 3/4 cup butter or 3/4 cup margarine

  15. 1 1/2 teaspoons vanilla

  16. 2 cups shredded coconut

  17. 1 1/2 cups chopped pecans

Instructions Jump to Ingredients ↑

  1. Coconut-Pecan frosting (recipe follows).

  2. Oven at 350ºF.

  3. Melt chocolate in water, cool.

  4. Cream butter and sugar.

  5. Beat in egg yolks.

  6. Stir in vanilla and chocolate.

  7. Mix flour, soda, and salt.

  8. Beat in flour mixture, alternately with buttermilk.

  9. Beat egg whites until stiff peaks form; fold into batter.

  10. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

  11. Bake for 30 minutes or until cake springs bake when lightly pressed in center.

  12. Cool 15 minutes; remove and cool on rack.

  13. Frost cake.

  14. COCONUT-PECAN FROSTING.

  15. Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.

  16. Cook and stir over medium heat until thickened. Remove from heat.

  17. Stir in shredded coconut and chopped pecans.

  18. Cool until thick enough to spread.

  19. Makes 4-1/4 cups.

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