German Chocolate Cake

Attributed to:  Marlene

Source: Five Family Cookbook

Category: Pies and Cakes

Notes: For this recipe, you may substitute All-purpose flour if you do not have cake flour.

Prep time: 30 minutes

Total time: 60-75 minutes

Servings: 8

Difficulty rating: 2

Ingredients:

4 ounces Baker's German Sweet Chocolate

1/2 cup Water, boiling

1 cup Butter, room temperature

2 cups Sugar

4 Eggs, separated

1 teaspoon Vanilla extract

2 1/2 cups Swan's Down cake flour, sifted 

1/2 tsp. Salt

1 cup Buttermilk

Special Tools/Equipment: 3 8” cake pans 

Instructions: 

1. Preheat oven to 350*, and grease cake pans. 

2. In a medium bowl, pour boiling water over chocolate until melted and even. Cool.

3. In a second medium bowl, cream butter and sugar until fluffy. Add egg yolks, one at a time.  Beat after each until fully incorporated. Add melted chocolate and vanilla extract.  Mix well.

4. In a clean bowl, sift salt and flour together.  Add alternately with buttermilk to the chocolate mixture.

5. In a clean bowl, beat egg whites until stiff peaks form. Fold in egg whites into cake batter until fully incorporated.

6. Pour in 3 round cake pans, and bake for 30-40 minutes. Cool on wire rack. 

7. When cool, assemble the cake with the Coconut Pecan Filling, and frost with Chocolate Frosting recipe.