German Sweet Chocolate Cake

German Sweet Chocolate Cake
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German Sweet Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Filling/Frosting
Instructions
  1. Line bottoms of 3 9” cake pans with wax paper, grease sides.
  2. Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  3. Stir until chocolate is completely melted.
  4. Mix flour, baking soda and salt, set aside.
  5. Beat butter and sugar in large bowl until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. Stir in chocolate mixture and vanilla.
  8. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  9. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
  10. Gently stir into butter, pour evenly into prepared pans.
  11. Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  12. Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  13. Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
  1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  2. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  3. Remove from heat. Add coconut and pecans, mix well.
  4. Cool to room temp and of desired spreading consistency.
  5. Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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