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Helen's German Chocolate Cake with icing- family recipe Recipe

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This recipe for Helen's German Chocolate Cake with icing- family recipe, by , is from The Hollars Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dianne Hollars

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (4 oz) Baker's German sweet chocolate baking bar
2 cups flour- regular flour or cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup- 2 sticks butter- don't substitute2 cups sugar
4 large or ex large eggs
1 cup buttermilk- don't substitute

Icing
1/2 cup butter- 1 stick
2/3 cup chocolate chips- for this recipe I use milk chocolate but for other types of cake you can use semisweet
1 teaspoon vanilla
3-5 tablespoons 2% or whole milk
4-5 cups powdered sugar

Directions:
Directions:
Melt Bakers chocolate with butter in bowl in microwave or on stovetop on low heat. For microwave, heat 30 seconds at a time, stirring after each heating. Cool slightly.
Take melted chocolate and add sugar and eggs beating with mixer after each egg added. Mix in salt, baking soda and vanilla. Then add flour a 1/2 cup at a time, alternating with buttermilk with electric mixer for 1 minute for each flour and buttermilk addition.
Pour into greased baking pans. You can use a 9 x 13" pan or 8-9" rounds &/or cupcakes.
Bake at 350 25-40 minutes depending on size of pans- slightly less time for cupcakes. Make sure cake has completely risen and bounces back when lightly touched in the center, or a toothpick comes out clean. Cool 20-30 minutes or more before removing from pans to add icing.

Icing
Melt together chocolate and butter in microwave or on stovetop on low or 30 sec at a time in microwave.
Add powdered sugar, vanilla, and milk and beat with mixer till fully blended and fluffy. Because you are using melted butter and chocolate, the mixture should be slightly runny. Refrigerate 1 hour before frosting, stirring a few times. If the icing is now too stiff you may add a little more milk then refrigerate a few more minutes.
Frost cake as desired. You don't have to refrigerate this cake after frosting.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe has been passed down from my mother's side and I have made it for birthdays for many years. My mother used to call it a "labor of love," to make it but with modern mixers it isn't as much work as it used to be but is definitely worth the effort. It also freezes well for up to 3 months. I like to make a 9 x 9" cake to serve now then use the remaining batter for a dozen cupcakes and freeze the cupcakes for the grandkids.
Thanks Mother for all your "labors of love!"

 

 

 

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