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German Chocolate Cake
Prep 30min
Total0min
Ingredients11
Servings12
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!
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Ingredients
4oz sweet baking chocolate
1/2cup water
2 1/4cups all-purpose* or 2 1/2 cups cake flour
1teaspoon baking soda
1teaspoon salt
2cups sugar
1cup butter or margarine, softened
4large eggs
1teaspoon vanilla
1cup buttermilk
Coconut-Pecan Filling and Topping (page 119), if desired
Directions
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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.
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*Percent Daily Values are based on a 2,000 calorie diet.
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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!
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