Original German Sweet Chocolate Cake
Yield
1 servingsPrep
20 minCook
30 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
milk chocolate
bakers sweet, 4 ounces, prefer german |
*
|
| ½ | cup |
water
boiling |
|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
seperated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | x |
frosting
coconut-pecan |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
milk chocolate
bakers sweet, 4 ounces, prefer german |
*
|
| 118 | ml |
water
boiling |
|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
seperated |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 1 | x |
frosting
coconut-pecan |
* |
Directions
Melt chocolate in water; cool.
Cream butter and sugar. Beat in egg yolks.
Stir in vanilla and chocolate. Mix flour, soda and salt.
Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter 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 and cool on rack.
Frost cake.
