German Chocolate Cake from Kathryn Stanley
Ingrediënten
- 1 4 oz. package Baker's German Sweet
- 1 teaspoon vanilla
- Chocolate
- 2 cups all-purpose flour
- ½ cup boiling water
- 1 teaspoon baking soda
- 1 cup butter
- ½ teaspoon salt
- 2 cups sugar
- 1 cup buttermilk
- 4 eggs separated
- Coconut-Pecan Frosting
Instructies
- Melt chocolate in water; cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake at 350º for 30 minutes or until cake springs back when lightly pressed in center.
- Cool 15 minutes; remove and cool on wire rack.
- Frost cake between layers and on the top only, with Coconut-Pecan Frosting.
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