German Chocolate Cake

German Chocolate Cake might be just the American recipe you are searching for. This recipe serves 12 and costs $1.17 per serving. One serving contains 517 calories, 9g of protein, and 33g of fat. Many people really liked this side dish. 2215 people were impressed by this recipe. Head to the store and pick up shortening, pecans, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Users who liked this recipe also liked German Chocolate Cake, German Chocolate Cake, and German Chocolate Cake.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings. Originally published as German Chocolate Cake in CountryDecember/January 1991, p47 Nutritional Facts 1 slice equals 910 calories, 53 g fat (28 g saturated fat), 237 mg cholesterol, 511 mg sodium, 103 g carbohydrate, 4 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla.

3. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

4. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.

5. Pour batter into prepared pans.

6. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

7. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly.

8. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread.

9. Spread a third of the frosting over each cake layer and stack the layers.

10. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake.

Nutrition Information:

covered percent of daily need

 

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