GERMAN-CHOCOLATE CAKE RECIPE | MYRECIPES
We've lightened up a traditional German chocolate cake but kept the flavor in the moist chocolate cake layers and the gooey coconut-pecan frosting.
Provided by Nancy Baggett
Yield 18 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
- Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
- Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.
- Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
- Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
- Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 311 calories, CarbohydrateContent 52.7 g, CholesterolContent 35 mg, FatContent 9.2 g, FiberContent 0.3 g, ProteinContent 4.6 g, SaturatedFatContent 4.2 g, SodiumContent 186 mg
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE RECIPE - FOOD.COM
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 1278.4, FatContent 76.8, SaturatedFatContent 40.8, CholesterolContent 321.8, SodiumContent 773.8, CarbohydrateContent 140.6, FiberContent 4.6, SugarContent 107.5, ProteinContent 15.3
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