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German Chocolate Cake (Dupree)

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 ounces chocolate
sweet, chopped
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2 sticks butter
at room temperature
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2 cups sugar
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4 each egg yolks
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1 teaspoon vanilla extract
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk
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4 each egg whites
stiffly beaten
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1 cup pecans
or walnuts, roughly chopped
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Frosting
¾ cup evaporated milk
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1 ½ cups sugar
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4 each egg yolks
slightly beaten
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1 ½ sticks butter
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1 ½ teaspoons vanilla extract
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7 ounces coconut, shredded (desiccated)
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1 ½ cups pecans
chopped
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g chocolate
sweet, chopped
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226 g butter
at room temperature
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473 ml sugar
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4 each egg yolks
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5 ml vanilla extract
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591 ml all-purpose flour
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5 ml baking soda
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2.5 ml salt
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237 ml buttermilk
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4 each egg whites
stiffly beaten
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237 ml pecans
or walnuts, roughly chopped
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Frosting
177 ml evaporated milk
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355 ml sugar
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4 each egg yolks
slightly beaten
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169.5 g butter
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7.5 ml vanilla extract
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202.3 ml/g coconut, shredded (desiccated)
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355 ml pecans
chopped
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Directions

Preheat oven to 350℉ (180℃).

Butter 3 round layer pans, 8 or 9 by1½ inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches.

Line bottoms of pans with wax paper and butter paper.

Pour 2 cup of boiling water over chocolate, stirring until chocolate is melted; set aside to cool.

In large mixing bowl beat butter and sugar together until light.

Add egg yolks, 1 at a time, beating after each addition.

Slowly blend in melted chocolate and vanilla.

Blend together flour, soda and salt.

Alternately mix flour mixture and buttermilk into butter mixture, beating after each addition until batter is smooth.

Fold in egg whites and then pecans.

Divide batter among prepared pans.

Bake until top springs back when touched lightly: 8-inch round layers, 35 to 40 minutes; 9-inch round layers, 30 to 35 minutes; 8-inch squares, 45 to 50 minutes; or 9-inch squares, 40 to 45 minutes.

Cool in pans on wire racks. Remove from pans.

Make frosting: In a very heavy saucepan combine evaporated milk, sugar, egg yolks, and butter.

Cook and stir over medium heat until thick, about 12 minutes.

It should have come to a gentle boil.

Stir in vanilla, coconut and pecans.

Beat with a mixer until thick and cold enough to spread.

Put strips of wax paper around outside edge of a serving plate.

Put bottom layer of cake on top, with paper extending out.

Spread frosting on each layer and on top of cake.

Remove wax paper before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 273959% from fat
 % Daily Value *
Total Fat 178g 274%
Saturated Fat 93g 465%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 1117mg 47%
Total Carbohydrate 95g 95%
Dietary Fiber 19g 76%
Sugars g
Protein 48g
Vitamin A 52% Vitamin C 4%
Calcium 24% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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