Mama's German Chocolate Cake
- Number of Servings: 12
Ingredients
Directions
# 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
* 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.
* 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.
Nutritional Info 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
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