German Chocolate Cake - 1 Recipe - Cooking Index
German Chocolate Cake - 1 Recipe - Cooking Index
| 4 oz | 113g | Sweet chocolate squares |
| 1/3 cup | 78ml | Water - boiling |
| 2/3 cup | 131g / 4.6oz | Butter - softened |
| 1 cup | 198g / 7oz | + 2 tbs sugar |
| 1 teaspoon | 5ml | Vanilla |
| 3 | Egg yolk | |
| 1 3/4 cups | 109g / 3.8oz | Cake flour - unsifted |
| 3/4 teaspoon | 3.8ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 2/3 cup | 157ml | Buttermilk |
| 3 | Egg white |
Break chocolate into small pieces; add to water in saucepan. Stir until chocolate is melted; cool.
Combine butter, sugar, and vanilla in large mixer bowl at high speed until fluffy.
Beat in egg YOLKS one at a time; blend well. Gradually add melted chocolate. Stir together flour, baking soda, and salt; add alternately with buttermilk to chocolate mixture on low speed.
Mix just until well-blended. Beat egg WHITES until stiff; fold in. pour into desired baking pans.
Preheat oven to 350F.
Bake -- 2 9" pans 30-35 minutes
3 8" pans 25 minutes
13x9x2" pan 40-45 minutes
COCONUT-PECAN FROSTING: Blend 2/3 cup evaporated milk, 2/3 cup sugar, 1/4 cup butter and 1 egg(slightly beaten), in saucepan. Place over Medium heat; cook and stir until comes to full boil. Boil and stir 2 minutes. Cool slightly; add 1 cup coconut, 3/4 cup pecans -- chopped, and 1/2 teaspoon vanilla. Cool until spreading consistency, stirring occasionally.
Source:
Hershey's
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