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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

Prep 30 min
Total 0 min
Ingredients 11
Servings 12

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 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.

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!

German Chocolate Cake

Ingredients