German Chocolate Cake

Name: German Chocolate Cake
Prep time: 30 min
Yield: 12
Ingredients: 4 oz sweet baking chocolate; 1/2 cup water; 2 1/4 cups all-purpose* or 2 1/2 cups cake flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups sugar; 1 cup butter or margarine, softened; 4 large eggs; 1 teaspoon vanilla; 1 cup buttermilk; Coconut-Pecan Filling and Topping (page 119), if desired

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Prep 30 min
Total 0 min
Ingredients 11
Servings 12

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Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!

Ingredients

4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups all-purpose* or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup butter or margarine, softened
4 large eggs
1 teaspoon vanilla
1 cup buttermilk
Coconut-Pecan Filling and Topping (page 119), if desired

Directions

1

Heat oven to 350°F. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.
2

In 1-quart saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.
3

In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.
4

Wash and dry mixer beaters. In small bowl, beat eggs whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
5

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour.
6

Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.

Nutrition Information

440 Calories, 20g Total Fat, 6g Protein, 58g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 10g; 51%

Trans Fat: 1g

Cholesterol: 110mg; 37%

Sodium: 450mg; 19%

Potassium: 115mg; 3%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 1g; 5%

Sugars: 40g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!