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Click here for an alphabetical listing of all recipes.German Sweet Chocolate Cake
- 1 pkg (4 oz.) German sweet chocolate
- 1/2 cup water
- 2 c. flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. margarine or butter, softened
- 2 c. sugar
- 4 eggs, separated
- 1 tsp. vanilla
- 1 c. buttermilk
- Coconut-Pecan Filling and Frosting
Preheat oven to 350°. Line bottoms of 3 (9 inch) round cake pans with wax paper.
Microwave chocolate and water in large bowl on high for 1 1/2 minutes, or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt, and set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks (save whites), one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes, remove from pans. Remove wax paper. Cool completely on wire racks.
Prepare Coconut-Pecan Filling and Frosting while cakes are cooling.
Spread frosting between layers and over top of cake. Makes 12 servings.