German-chocolate Cake Recipe

The best delicious German-chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German-chocolate Cake recipe today!

Hello my friends, this German-chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our German-chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more German-chocolate Cake.

What Makes This German-chocolate Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German-chocolate Cake.

Ready to make this German-chocolate Cake Recipe? Let’s do it!

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Ingredients & Directions

Cooking Spray
1 tb Cake flour
1/2 c Unsweetened cocoa
1 oz Sweet baking chocolate
1/2 c Boiling water
1 c Granulated sugar
3/4 c Packed brown sugar
3 tb Butter or stick margarine;
2 tb Vegetable oil
1/4 c Plain fat-free yogurt
2 1/2 ts Vanilla extract
1/2 ts Coconut extract
2 lg Egg whites
2 1/4 c Sifted cake flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Low-fat buttermilk
Coconut-Pecan frosting; (
-see Recipe )

Preheat oven to 350. Coat 3 (8-inch) round cake pans with cooking spray,
and dust with 1 tbsp flour.

Combine cocoa and chocolate in a small bowl; add boiling water, stirring
until chocolate melts. Set aside.

Combine sugars, butter, and oil in a large bowl, and beat at medium speed
of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts,
and egg whites; beat well.

Lightly spoon sifted flour into dry measuring cups, and level with a knife.
Combine sifted flour, baking powder, baking soda and salt. Add flour
mixture to creamed mixture alternately with buttermilk, beginning and
ending with flour mixture. Beat in cocoa mixture.

Pour cake batter into prepared pans. Sharply tap once on counter to remove
air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool
completely on wire racks.

Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan Frosting,
and top with another cake layer. Spread with 1/3 cup frosting and top with
remaining cake layer. Spread remaining frosting over top and sides of cake.
Store cake loosely covered in refrigerator.

18 Servings

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