Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 463.0
  • Total Fat: 23.4 g
  • Cholesterol: 103.2 mg
  • Sodium: 307.6 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 5.9 g

View full nutritional breakdown of Mama's German Chocolate Cake calories by ingredient
Report Inappropriate Recipe

Mama's German Chocolate Cake

Submitted by: JLOHERN

Introduction

Nutrition is for cake only. It does not include frosting.
Recipe is located at myrecipes.com.
Nutrition is for cake only. It does not include frosting.
Recipe is located at myrecipes.com.

Number of Servings: 12

Ingredients

    # 2 (4-ounce) packages sweet baking chocolate*
    # 2 cups all-purpose flour
    # 1 teaspoon baking soda
    # 1/4 teaspoon salt
    # 4 large eggs, separated
    # 1 cup butter, softened
    # 2 cups sugar
    # 1 teaspoon vanilla
    # 1 cup buttermilk

SparkPeople Sponsored Video


Directions

* 1. Preheat oven to 350. Lightly grease 3 (9-inch) round cake pans, line bottoms with parchment paper, and lightly grease paper.
* 2. Microwave chocolate and 1/2 cup water in a large bowl at HIGH 1 to 1 1/2 minutes or until chocolate is melted, stirring halfway through heating time. Set aside.
* 3. Combine flour, baking soda, and salt in a medium bowl; set aside.
* 4. Beat egg whites at high speed in the bowl of an electric mixer fitted with whisk attachment until stiff peaks form. Transfer to another bowl.
* 5. Fit mixer with paddle attachment; beat butter and sugar at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in reserved chocolate mixture and vanilla. Add reserved flour mixture alternately with buttermilk, beating until smooth after each addition. Gently fold in egg whites.
* 6. Pour batter into prepared pans. Bake at 350 for 25 to 30 minutes or until cake springs back when lightly touched in center. Remove from oven, and run a spatula between cakes and sides of pans. Let cool 15 minutes, remove cakes from pans, and remove parchment paper. Let cool completely on wire racks, and freeze layers 1 hour. Spread Coconut-Pecan Frosting between layers and over top and sides of cake.
* *For testing purposes, we used Baker's German's Sweet Chocolate

Alpha Pool, MyRecipes
DECEMBER 2007


Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JLOHERN.






Great Stories from around the Web


Rate This Recipe