German's Sweet Chocolate Cake
Yield
3 cakesPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chocolate
|
|
| ½ | cup |
water
boiling |
|
| 1 | cup |
margarine
or butter |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
sifted, or 2/12 cups cake flour |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chocolate
|
|
| 118 | ml |
water
boiling |
|
| 237 | ml |
margarine
or butter |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
sifted, or 2/12 cups cake flour |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
Directions
Melt chocolate in boiling water.
Cool. Cream buter and sugar until fluffy.
Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate.
Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
Beat egg whites until stiff; fold in beaten whites.
Pour into three 9-inch layer pans, lined on bottoms with paper.
Bake at 350℉ (180℃) for 30 to 35 minutes.
Cool Frost tops only.
