Ingredients: |
Ingredients: 1 (4 ounces) package Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted Swandown cake flour or homemade cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten
1 Coconut Pecan Frosting
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Directions: |
Directions:Heat oven to 350º.
Grease 3 - 8 or 9 inch square pans.
Line bottom of pans with parchment paper.
Pour boiling water on chocolate stirring until chocolate is melted,
Cool.
Whisk together cake flour, salt and baking soda.
Cream sugar and butter in large mixing bowl until light and fluffy.
Beat in egg yolks one at a time. Mix in chocolate and vanilla on low speed.
alternately combine flour and buttermilk, beating after each addition until batter is smooth.
Fold in egg whites.
Divide batter evenly among pans.
Bake 35 - 40 minutes.
Check for doneness with a toothpick inserted in center of cake layer.
Cool and top with coconut pecan frosting.
Preheat oven to 350°F.
Grease three 8 or 9 inch square cake pans. Line the bottoms with parchment paper.
Pour boiling water over the chocolate and stir until melted. Set aside to cool.
In a medium bowl, whisk together the cake flour, salt, and baking soda.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time, mixing well after each addition.
Add the cooled chocolate and vanilla, mixing on low speed until combined.
Alternately add the flour mixture and buttermilk, mixing well after each addition until the batter is smooth.
Gently fold in the egg whites until incorporated.
Divide the batter evenly among the prepared pans.
Bake for 35–40 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
Allow the cake layers to cool before frosting with coconut pecan frosting. |
This recipe for Granny's German Sweet Chocolate Cake*** is from