Classic German Chocolate Cake
Classic German Chocolate Cake starts with sweet cooking chocolate melted into water, then folds it into a buttermilk cake batter with separated eggs. The cake is finished with coconut-pecan topping for the familiar layered dessert texture.
π¨βπ³ Instructions
Melt the sweet cooking chocolate with the water over low heat, stirring until smooth, then cool slightly.
Beat the sugar and shortening until fluffy, then beat in the egg yolks and vanilla.
Stir the cooled chocolate mixture into the creamed mixture.
Combine the flour, baking soda, and salt, then add them alternately with the buttermilk.
Fold in the beaten egg whites, bake in prepared cake pans until done, and finish the cooled layers with coconut pecan topping.
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