The best delicious German Sweet Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Sweet Chocolate Cake recipe today!
Hello my friends, this German Sweet Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our German Sweet Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more German Sweet Chocolate Cake.
What Makes This German Sweet Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Sweet Chocolate Cake.
Ready to make this German Sweet Chocolate Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 oz Baker’s sweet German
-chocolate
1/2 c Boiling water
1 c Butter or margarine
2 c Sugar
4 Eggs; separated
1 ts Vanilla
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk [I used skim milk
-soured with 1 t. white
-vinegar]
-COCONUT-PECAN FROSTING-
1 c Evaporated milk
1 c Sugar
2 Egg yolks; slightly beaten
1/2 c Butter or marg.
1 ts Vanilla
1 1/3 c Coconut (shredded)
1 c Chopped pecans
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: shavelson@binah.cc.brandeis.edu
Source: _The Fannie Farmer Cookbook_, by Marion Cunningham
Preheat oven to 350F. Butter and flour 3 9″ round cake pans. Line the
bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny
side up). Melt chocolate in boiling water (I did this in the microwave).
Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks,
1 at a time, beating well after each addition. Blend in vanilla and
chocolate. Mix flour with soda and salt, then add alternately with
buttermilk to chocolate mixture, beating well after each addition until
smooth. In a separate bowl beat egg whites until they form soft peaks. Fold
them into batter. Pour batter into the three pans. Bake for 30-35 minutes
or until a tester comes out clean. Cool in the pans for 5 minutes then turn
out onto a rack to cool. When cool carefully peel off paper.
Coconut-Pecan Frosting: In a saucepan, mix the evaporated milk, sugar, egg
yolks, butter and vanilla. Cook and stir over medium heat until thickened,
about 12 minutes. Stir in the coconut and pecans. Cool until thick enough
to spread, beating occasionally.
Frost only the tops of the layers with this frosting. Put on enough so that
a little squishes out the sides. I decorated the top with whole pecan
halves.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
Leave a Reply