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German Chocolate Cake

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Submitted by satan

YIELD

1 cake

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

½ 118
CUP ML WATER
boiling
4 115.6
OUNCES ML/G CHOCOLATE (SWEET) *
2 473
CUPS ML SUGAR
1 237
CUP ML BUTTER
softened
4 4
EGG EGG EGGS
yolks *
1 5
TEASPOON ML VANILLA EXTRACT
2 ¼ 532
CUPS ML ALL-PURPOSE FLOUR
or 2 1/2 c cake flour
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
4 4
LARGE LARGE EGGS
whites, stiffly beaten
Coconut pecan frosting
3 3
EACH EACH EGG YOLKS *
1 237
1 237
CUP ML SUGAR
½ 118
CUP ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
1 ⅓ 315
CUPS ML COCONUT
flaked *
1 237
CUP ML PECANS
chopped

Directions

Heat oven to 350℉ (180℃).

Grease 2 square pans, 8×8×2 inches or 9×9×2 inches, or 3 round pans, 8×1½ inches or 9×1½ inches.

Line bottoms of pans with cooking parchment paper or waxed paper.

Pour boiling water over chocolate, stirring until chocolate is melted; cool.

Mix sugar and margarine in medium bowl until light and fluffy.

Beat in egg yolks, one at a time.

Beat in chocolate and vanilla on low speed.

Mix flour, baking soda and salt.

Add alternately with buttermilk, beating after each addition until batter is smooth.

Fold in egg whites. Divide batter between pans.

Bake 8-inch squares 45 to 50 minutes, 9-inch squares 40 to 45 minutes, 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool cakes 10 minutes. Invert on wire rack and cool completely.

Fill layers and frost top of cake with Coconut-Pecan Frosting.

Coconut-Pecan Frosting:

Beat egg yolks and milk in 2-quart saucepan.

Stir in sugar, margarine and vanilla. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

Stir in coconut and pecans. Beat until frosting is of spreading consistency.

* not incl. in nutrient facts Arrow up button

Comments


baby girl 109

sounds delicous

 

 

Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 1840 51% from fat
 % Daily Value *
Total Fat 103g 159%
Saturated Fat 54g 271%
Trans Fat 0g
Cholesterol 406mg 135%
Sodium 1391mg 58%
Total Carbohydrate 72g 72%
Dietary Fiber 6g 24%
Sugars g
Protein 43g
Vitamin A 50% Vitamin C 3%
Calcium 24% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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