German Chocolate Cake From Scratch
Buttery, chocolaty, fluffy and moist cake is a winner at any time, and everyone enjoys it!
Yield
16 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chocolate
german, sweet |
|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
sugar
granulated |
|
| 4 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| 2 ½ | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chocolate
german, sweet |
|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
granulated |
|
| 4 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
pure |
|
| 591 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Directions
Melt chocolate in a plate over boiling water on the wrapper.
Let cool. Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Add vanilla and cooled choc. Mix til blended.
Add flour, baking soda and salt altenately with buttermilk, beating only to blend.
Fold in beaten egg whites. Pour into 3- 8 or 9 inch cake pans.
Bake at 350℉ (180℃) for 30 to 40 minutes, or until, when pressed lightly w/finger tip, it barely springs back up.
HINT: Line bottom of GREASED pan w/parchment, grease and flour parchment.
Make your own buttermilk of sweet milk: Place 1 tablespoon vinegar in a 1-cup measure.
Add milk to = 1 cup.
Let it thicken while gathering other ingredients.
