Desserts

Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake recipe

photo by:

kraft

I have been baking this cake 2 to 3 times per year since 1971! A yummy classic family favorite. I'm baking it today in honor of my son's 35th birthday. It's extra special...read more

posted by

djwaibel

on 1/13/2012

time

prep:

30 min

total:

2 hr

servings

total:

16 servings

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What You Need

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

1/2

cup water

eggs, separated

cups flour

tsp. baking soda

1/4

tsp. salt

cup butter, softened

cups sugar

tsp. vanilla

cup buttermilk

Coconut-Pecan Filling and Frosting

Make It

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. 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. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Kraft Kitchens Tips

Size-Wise

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

Substitute

If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

Note

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

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djwaibel

posted:1/13/2012

I have been baking this cake 2 to 3 times per year since 1971! A yummy classic family favorite. I'm baking it today in honor of my son's 35th birthday. It's extra special to be doing so as my other son and family, who live in Minnesota, arrive today and will be enjoying it with us!

a cook

posted:8/9/2011

This recipe is such a CLASSIC! It doesn't get any better. My mom made this cake when I was a little girl and I remember her keeping one in the freezer when company would drop in, but I also remember her grabbing a knife and her and I would sneak downstairs to the freezer and cut a slice....oh what memories! And I still make this over 40 years later. In the original recipe it called for cake flour anyway it's YUMMY!!!

upswing

posted:6/12/2011

Awesome, delicious, wonderful! This is the best recipe I've ever used for german chocolate. This cake is extremely moist! You won't be disappointed. I cut back on the sugar - used about 1 1/4 cup instead of 2 cups. The frosting recipe is fantastic too and there's plenty to go between the 3 layers.

a cook

posted:4/25/2011

Absolutely the BEST German chocolate cake recipe! Cake is moist and very fluffy. The frosting is the best frosting recipe. There is plenty to go between each layer and on the sides. I have made other versions and this one is the BEST cake and frosting recipe! I will NEVER use another german chocolate recipe.

Carlafisher02

posted:4/6/2011

Made for my son's birthday, OMG it is the bomb !! For first time a little time consuming but I think will get better as I continue making again and again. Looked georgeous when finished!! Will be taking to family Easter gather. Have a feeling this will be a yearly birthday request.

a cook

posted:1/21/2011

My grandma has made this cake for both my dad's and my uncle's birthdays for as long as I can remember. She uses a decadent chocolate buttercream frosting instead of the coconut/nut stuff. It's DELICIOUS! However, each layer falls in the middle, despite following the recipe exactly every time. Does anyone have any ideas re what could be happening?

poochiea

posted:1/17/2011

BEST CAKE I EVER MADE!

a cook

posted:12/20/2010

I have made this cake for years...it's to die for. I like to double the icing and ice the whole cake and add extra pecans....yummm

masouthard

posted:10/16/2010

Make sure you use parchment paper rounds on the bottom of the cake pans along with flour and oil as this cake is very moist. A wonderful cake. I think the buttermilk really makes it!

BarbaraBort

posted:6/29/2010

This is my husband's favorite cake. I make it for him once a year on his birthday. It has become a family tradition that he looks forward to all year. Fantastic flavor !!