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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eli Allen
Added: Monday, May 11, 2009


1 (4 oz) package Baker's Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
4 egg whites
1 tsp vanilla
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Preheat oven to 350
Step 1:
Take Baker's chocolate and mix it until dissolved with boiling water. Let cool before adding it to the mixture in step four.

Step 2:
Mix butter with sugar until fluffy.
Step 3:
Slowly add egg yolks while beating sugar mixture. Once no more streaks of yellow remain, they have been mixed well enough.
Step 4:
Add chocolate liquid and vanilla.
Step 5:
Sift flour to remove all lumps. Add baking soda and salt to the flour. You may want to do step 9 now so that you don't have your cake batter sitting out of the oven too long.
Step 6:
Add milk and flour to the chocolate mixture alternating between the two while continuing to mix.
Step 7:
Beat egg whites until stiff peaks form when you lift beaters out.
Step 8:
Fold in egg white slowly. DO NOT STIR OR BEAT THEM IN. This could ruin the cake!
Step 9:
Coat 3 8-inch cake pans with shortening and flour, then line with wax paper.
Step 10:
Pour equal amounts of batter into each pan.
Step 11:
Bake for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time. Check with toothpick. If still gooey, then it needs another five to tem minutes.
Step Twelve:
Once cake has cooled for 15 minutes, you will need to remove them from their pans. Using a knife or a spatula, cut the cake away from the sides of the pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.




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