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German Chocolate Cake

A favorite recipe of many for this delicious dessert.


1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk


1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract


1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate

Page 5

Permalink Chapter: four  


Step 1

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside.

Step 2

In small saucepan, melt chocolate with water over low heat; cool.

Step 3

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Step 4

In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.

Step 5

Pour batter into prepared pans. Bake at 350° for 30 minutes, or until toothpick inserted near the center comes out clean.

Step 6

Cool for 10 minutes before removing from pans to wire racks to cool completely.


Step 1

In a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly.

Step 2

Remove from the heat. Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake.

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