Baker's Original German Sweet Chocolate Cake
photo by PapaDoxWife
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8-12
ingredients
-
CAKE
- 1 (4 ounce) package baker's German sweet chocolate
- 1⁄2 cup boiling water
- 1 cup butter or 1 cup margarine
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
-
FROSTING
- 1 1⁄2 cups evaporated milk
- 1 1⁄2 cups sugar
- 4 slightly beaten egg yolks
- 3⁄4 cup butter or 3/4 cup margarine
- 1 1⁄2 teaspoons vanilla
- 2 cups shredded coconut
- 1 1⁄2 cups chopped pecans
directions
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
Questions & Replies
-
Someone suggested I make my German Chocolate Cake out of Baker's Unsweetened Chocolate bar instead of the Baker's German's SWEET Chocolate bar I would like to make a German Chocolate Cake BUT I would like to use 1/2 bar of Baker's unsweetened Chocolate 1/2 bar of Baker's German's Sweet Chocolate Will this work??
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Reviews
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When I was young, I would say around 20 maybe, I went home to my Mom's house, and she said "I just had the best cake I've ever eaten," and she had bought all the ingredients, so I made it. And I could say the same. I've made it many times, but not for years. I'm 86 now, and I'm making two of them for my daughter's 60th birthday party. You're reviews are scaring me a little. I don't remember having any trouble with the topping. I'm not used to standing at the stove, stirring that long now though so please wish me well.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>