German Chocolate Cake
This version of German Chocolate Cake bakes three buttermilk chocolate layers from melted German sweet chocolate, then finishes them with rich coconut-pecan frosting. Beaten egg whites keep the cake tender, while the frosting adds chewy caramel texture.
Melt the German sweet chocolate in the boiling water and cool the mixture.
Cream the butter and sugar until fluffy, then beat in the egg yolks one at a time.
Add the melted chocolate and vanilla.
Sift the flour, baking soda, and salt together, then add them alternately with the buttermilk.
Fold in the stiffly beaten egg whites.
Divide the batter among three 9-inch layer pans and bake at 350 F for 30 to 40 minutes.
Cool completely and frost the layers with coconut-pecan frosting.
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