GERMAN'S Sweet Chocolate Cake

photo by:kraft

This triple-layer chocolate cake, filled and topped with a decadent coconut-pecan icing, is a classic dessert that makes any event extra special.

time

prep:

25 min

total:

2 hr

servings

total:

16 servings

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What You Need

1/3

cup boiling water

pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

eggs, separated

cups sifted cake flour

3/4

tsp. baking soda

1/4

tsp. salt

3/4

cup butter or margarine, softened

1-1/3

cups sugar

3/4

tsp. vanilla

3/4

cup buttermilk

Coconut-Pecan Filling and Frosting

Make It

HEAT oven to 350°F.

SPRAY 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.

POUR into prepared pans.

BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.

STACK cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)

Kraft Kitchens Tips

Size-Wise

This classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this beloved cake.

Notes

Cake can be prepared in the following alternate baking pans: For 1 (13x9-inch) pan, bake 45 to 50 min. or until toothpick inserted in center comes out clean; for 2 (8-1/2-inch) heart-shaped pans, bake 30 to 35 min. In high-altitude areas, use 1-3/4 cups plus 2 Tbsp. all-purpose flour and 1 cup plus 1 Tbsp. sugar. For 2 (9-inch) layer pans, bake at 375°F for 30 to 35 min. or until toothpick inserted in centers comes out clean. For 1 (13x9-inch) pan, bake 40 min. or until toothpick inserted in center comes out clean.

Variation

Original BAKER'S GERMAN'S Sweet Chocolate Cake

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pau6

posted:3/20/2007

Its just so good

judy belle

posted:11/17/2006

My Mom always used this recipe for her German Chocolate cakes at Christmas. Now that she's in heaven, I have taken up the tradition to bake it for my family every Christmas. They love it. Thanks Mom!

Joanne 3416

posted:10/29/2006

This cake was very moist, delicious and so very easy to make. I look forward to making it again very soon!

thekerrs3

posted:10/10/2006

I made this cake for my mom's birthday and it was the hit of the party! I can't describe how moist and flavorful this cake is and the frosting is so rich that having it between the layers is just enough! This went straight to my recipe box. I just need another reason to make this cake again!

carmen5772

posted:10/8/2006

I vmade this for my mother in laws b-day yesterday and everyone just loved it! It was so easy to do, just perfect.

sappha58

posted:10/7/2006

I grew up with four sisters, and our mom made this cake for every birthday that came along! I love this cake, and had it again recently. We will be making it again!

fsharris

posted:7/28/2006

I love German Chocolate Cake and this receipe was easy and turned out great. I made the icing too. There was more than enough icing. I will make this cake again soon!

1287kbk

posted:6/19/2006

Excellent homemade cake and icing recipe. The cake is a liitle time comsuming ,but worth every minute.

kellypetree

posted:4/24/2006

It was delicous. Next time I'm going to try to double the cake part for more cake. I couldn't get the icing to stick to the side, but I didn't let it cool to long before applying.

hidoll1

posted:4/13/2006

I baked this one for a friend& last week for my co-workers =-) they're still smiling