German Chocolate Cake
This German Chocolate Cake is a tall, old-fashioned layer cake made with melted German sweet chocolate, sour milk, and folded egg whites. Splitting the layers creates extra room for coconut-pecan frosting, so every forkful has chocolate crumb and caramel-nut topping.
Pour the boiling water over the German sweet chocolate, stir until melted, and cool slightly.
Beat the egg whites until fluffy and set them aside.
Cream the margarine or butter with the sugar, then beat in the egg yolks, melted chocolate, and vanilla.
Sift the flour, baking soda, and salt together. Add them alternately with the soured milk, beating until smooth.
Fold in the beaten egg whites and divide the batter between two greased 9-inch cake pans.
Bake at 350 F for about 30 minutes, then cool the layers completely.
Split the cooled layers if desired and frost each layer and the outside with coconut-pecan frosting.
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