Pennsylvania German Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 460.4
- Total Fat: 18.7 g
- Cholesterol: 54.9 mg
- Sodium: 292.8 mg
- Total Carbs: 75.3 g
- Dietary Fiber: 3.6 g
- Protein: 5.7 g
View full nutritional breakdown of Pennsylvania German Chocolate Cake calories by ingredient
Number of Servings: 12
Ingredients
-
Cake:
½ cup baking cocoa
½ cup butter
¾ cup boiling water
2 cups sugar
2 cups flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 cup buttermilk
1 teaspoon vanilla
1 egg, slightly beaten
Broiled Coconut Topping:
6 Tablespoons butter, melted
1 cup brown sugar
1/3 cup milk
1 teaspoon vanilla
1 ½ cups coconut and / or finely chopped nuts or rolled oats ( I did 1 cup quick cooking oats & ½ cup chopped pecans)
Cake:
Butter and flour a 9 x 13 inch baking pan. Preheat oven to 350. In a large mixing bowl, stir together the cocoa, butter, and water until the butter is melted. Mix in the sugar. Sift together the flour, salt, and baking soda. Add the dry ingredients to the cocoa mixture alternately with the buttermilk, beating well after each addition. Add the vanilla and egg to the batter and beat 2 minutes on medium speed. Pour batter into cake pan. Bake 35 minutes or until a wooden toothpick inserted in center comes out clean.
Broiled Coconut Topping:
Mix all ingredients together. Spread on warm cake. Broil until golden and bubbly.
Directions
Cake:
½ cup baking cocoa
½ cup butter
¾ cup boiling water
2 cups sugar
2 cups flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 cup buttermilk
1 teaspoon vanilla
1 egg, slightly beaten
Broiled Coconut Topping:
6 Tablespoons butter, melted
1 cup brown sugar
1/3 cup milk
1 teaspoon vanilla
1 ½ cups coconut and / or finely chopped nuts or rolled oats ( I did 1 cup quick cooking oats & ½ cup chopped pecans)
Cake:
Butter and flour a 9 x 13 inch baking pan. Preheat oven to 350. In a large mixing bowl, stir together the cocoa, butter, and water until the butter is melted. Mix in the sugar. Sift together the flour, salt, and baking soda. Add the dry ingredients to the cocoa mixture alternately with the buttermilk, beating well after each addition. Add the vanilla and egg to the batter and beat 2 minutes on medium speed. Pour batter into cake pan. Bake 35 minutes or until a wooden toothpick inserted in center comes out clean.
Broiled Coconut Topping:
Mix all ingredients together. Spread on warm cake. Broil until golden and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user BLHEATH.
½ cup baking cocoa
½ cup butter
¾ cup boiling water
2 cups sugar
2 cups flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 cup buttermilk
1 teaspoon vanilla
1 egg, slightly beaten
Broiled Coconut Topping:
6 Tablespoons butter, melted
1 cup brown sugar
1/3 cup milk
1 teaspoon vanilla
1 ½ cups coconut and / or finely chopped nuts or rolled oats ( I did 1 cup quick cooking oats & ½ cup chopped pecans)
Cake:
Butter and flour a 9 x 13 inch baking pan. Preheat oven to 350. In a large mixing bowl, stir together the cocoa, butter, and water until the butter is melted. Mix in the sugar. Sift together the flour, salt, and baking soda. Add the dry ingredients to the cocoa mixture alternately with the buttermilk, beating well after each addition. Add the vanilla and egg to the batter and beat 2 minutes on medium speed. Pour batter into cake pan. Bake 35 minutes or until a wooden toothpick inserted in center comes out clean.
Broiled Coconut Topping:
Mix all ingredients together. Spread on warm cake. Broil until golden and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user BLHEATH.