Classic German’s Chocolate Cake
As a child I assumed that the luscious cake with gooey icing on top that mom called German Chocolate Cake the creation of some German pastry chef that had constructed the dessert for King Wilhelm II or some other German monarch. Turns out the dish was created by a talented female baker in Texas with the first known publication of the recipe occurring in a Dallas newspaper in 1957.
Ingredients
- 4 oz semi-sweet chocolate
- 1/2 cup water
- 4 egg separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter
- 2 cups white granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- coconut flakes Filling and Frosting
Instructions
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
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