Original BAKER’S GERMAN’S Sweet Chocolate Cake


1 pkg. (4 oz.) Baker’s German Sweet Chocolate
1/2 cup water
2 cups flour
1tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk

Preheat oven to 350 F. Cover bottoms of 3 (9 inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable
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.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on med speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. (Don’t over mix)..Blend in melted chocolate and the vanilla. Add flour mixture alternating with with the
buttermilk. ( About 3 times, end with the flour mixture) Beating until well blended after each addition.

Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake 30 min. or until toothpick inserted into centers come out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min.
Remove layers from the pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut Pecan filling and frosting between cake layers and onto top of cake.

Substitute: If you don’t have buttermilk, just add 1 tbsp. lemon juice or vinegar to 1 cup of milk and let stand for 10 min.

Coconut Pecan Frosting:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks butter
1 pkg (7 oz.) Bakers Angel flake coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans

Beat egg yolks, milk and vanilla in a large saucepan with a wire whisk
until well blended. Add sugar and butter, cook on med heat 12 min or until thickened and golden brown. Remove from heat..( will be thicker as it cools)
Add coconut and pecans and mix well. I am usually able to frost the whole cake.

Parchment paper pre-cut will save you time!


Author: Shop and Bake with Connie

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