Make any event extra special with a sweet chocolate cake. This GERMAN'S Sweet Chocolate Cake is triple-layer decadence with coconut-pecan icing.
What You Need
Original recipe yields 16 servings
1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 egg s, separated
2 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
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Let's 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.)
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.