Original Baker's German Sweet Chocolate Cake: Difference between revisions
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(Created page with "=Time= Prep: 30 min.; Total time: 2 hrs (incl. cooling) ==Yield== 16 servings ==Ingredients== * 1 pkg. (4 oz.) Baker's German Sweet Chocolate * 1/2 cut water * 4 eggs, separa...") |
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=Time= | ==Summary== | ||
===Time=== | |||
Prep: 30 min.; Total time: 2 hrs (incl. cooling) | Prep: 30 min.; Total time: 2 hrs (incl. cooling) | ||
==Yield== | ===Yield=== | ||
16 servings | 16 servings | ||
| Line 15: | Line 17: | ||
* 1 tsp. vanilla | * 1 tsp. vanilla | ||
* 1 cup buttermilk | * 1 cup buttermilk | ||
* Coconut-Pecan | * [[Coconut-Pecan Frosting]] | ||
==Method== | ==Method== | ||
Latest revision as of 00:32, 16 July 2015
Summary
Time
Prep: 30 min.; Total time: 2 hrs (incl. cooling)
Yield
16 servings
Ingredients
- 1 pkg. (4 oz.) Baker's German Sweet Chocolate
- 1/2 cut water
- 4 eggs, separated
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
- Coconut-Pecan Frosting
Method
- Heat oven to 350
- Cover bottoms of 3 (9-inch) round pans with waxed a 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, one 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.