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German Sweet Chocolate Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Alice Viviano
| 1 4-ounce package | Baker's German Sweet Chocolate |
| ½ cup | water |
| 2 cups | flour |
| 1 teaspoon | baking soda |
| ¼ teaspoon | salt |
| 1 cup (2 sticks) | margarine or butter |
| 2 cups | sugar |
| 4 | egg yolks |
| 1 teaspoon | vanilla |
| 1 cup | buttermilk |
| 4 | egg whites |
| coconut-pecan frosting |
Preheat oven to 350?F. Line bottoms of 3 9-inch round cake pans with wax paper.
Microwave* chocolate and water in large microwavable bowl on high 1½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.
Spread coconut-pecan frosting between layers and over top of cake.
Makes 12 servings.
*Top of stove preparation: Heat chocolate and water in heavy 1-quart saucepan on a very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Continue as above.
From Alice Viviano.
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