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German Sweet Chocolate Cake- Getgood

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Submitted by craig

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

4 hrs

Ingredients

4 115.6
OUNCES ML/G CHOCOLATE (SWEET)
german *
½ 118
CUP ML WATER
boiling
1 237
CUP ML BUTTER
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
separated
1 5
TEASPOON ML VANILLA EXTRACT
2 473
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
0

Coconut Pecan Frosting *
12 346.8
OUNCES ML/G EVAPORATED MILK
canned, slightly beaten
1 ½ 355
CUPS ML SUGAR
4 4
EACH EACH EGG YOLKS *
¾ 177
CUP ML BUTTER
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
1 ½ 355
CUPS ML PECANS
chopped

Directions

Melt chocolate in water; cool.

Beat butter and sugar.

Beat in egg yolks.

Stir in vanilla and chocolate.

Mix flour, soda and salt.

Beat into chocolate mixture alternately with buttermilk.

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

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

Bake at 350℉ (180℃) for 30 minutes or until cake springs back when lightly pressed in center.

Cool 15 minutes; remove from pans, finish cooling on racks.

Spread Coconut-Pecan Frosting between layers and over top of cake.

Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan.

Cook and stir over medium heat until thickened.

Remove from heat and Stir in coconut flakes and chopped pecans. Cool until thick enough to spread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 718 54% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 22g 109%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 398mg 17%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 19% Vitamin C 1%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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