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German Chocolate Cake (High Altitude Recipe)

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“Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook”
READY IN:
1hr
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
  3. In a double boiler melt the chocolate with the water over simmering water. Let cool.
  4. In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
  5. In a measuring cup dissolve the baking soda in the buttermilk.
  6. In a bowl sift flour and salt together.
  7. Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
  8. With a rubber scraper or whisk fold in beaten egg whites.
  9. Pour batter into prepared pans.
  10. Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
  11. Fill and frost with frosting (use your favorite or the following recipe).
  12. To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.

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