Better Homes and Gardens German Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 serving Baker's German Chocolate Baking Bar (by KRISTINE80) 1.66 cup Flour - Gold medal all purpose flour 1 tsp Baking Soda .5 cup Butter, unsalted 1 cup Granulated Sugar 1 tsp Vanilla Extract 3 large Egg Yolk .66 cup Buttermilk, lowfat 3 serving Egg white, large 1 large Egg, fresh, whole, raw 5.33 fl oz Milk, canned, evaporated .66 cup Granulated Sugar .25 cup Butter, unsalted 1 dash Salt 1.33 cup Coconut, sweetened .5 cup, chopped Pecans
CAKE
Grease and flour two 8" cake pans. Heat chocolate and 1/3 cup water till chocolate melts; cool. Combine flour, soda and 1/2 tsp salt. Beat butter about 30 seconds. Add sugar and vanilla, beat until fluffy. Add egg yolks, one at a time, beating 1 minute after each. Beat in chocolate mixture. Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Fold in egg whites. Turn into pans. Bake in a 350 oven for 30 minutes. Cool 10 minutes. Remove from pan; cool. Fill and frost with icing below.
COCONUT-PECAN FROSTING
In a saucepan beat egg slightly. Stir in milk, sugar, butter and salt. Cook and stir over medium heat for about 12 minutes or till thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread between layers and on top of cake.
Serving Size: 1/12
Grease and flour two 8" cake pans. Heat chocolate and 1/3 cup water till chocolate melts; cool. Combine flour, soda and 1/2 tsp salt. Beat butter about 30 seconds. Add sugar and vanilla, beat until fluffy. Add egg yolks, one at a time, beating 1 minute after each. Beat in chocolate mixture. Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Fold in egg whites. Turn into pans. Bake in a 350 oven for 30 minutes. Cool 10 minutes. Remove from pan; cool. Fill and frost with icing below.
COCONUT-PECAN FROSTING
In a saucepan beat egg slightly. Stir in milk, sugar, butter and salt. Cook and stir over medium heat for about 12 minutes or till thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread between layers and on top of cake.
Serving Size: 1/12
Nutritional Info Amount Per Serving
- Calories: 424.7
- Total Fat: 22.8 g
- Cholesterol: 97.2 mg
- Sodium: 191.0 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 2.0 g
- Protein: 6.7 g
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