Posted in recipes

German Sweet Chocolate Cake

1 pkg (4oz) Baker’s German Sweet Chocolate

2 1/3 cups sifted cake flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp baking soda

1/2 tsp salt

2/3 cups butter or margarine

1 cup buttermilk

1 tsp vanilla

2 eggs

Melt chocolate over very low heat; cool. Sift flour with sugar, soda, baking powder, and salt. Stir butter in mixer bowl to soften. Add flour mixture. 3/4 cup buttermilk, and the vanilla. Mix to dampen flour, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add melted chocolate,eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into 3  8-inch layer pans, lined on the bottom with paper. Bake at 350 degrees for 30-35 minutes, or until cake tester inserted into centers comes out clean. Cool in pans 15 minutes, remove from pans and cool on racks. Spread filling on layers and stack.

Coconut-Pecan Filling and Frosting.

1 cup evaporated milk

1 cup sugar

3 egg yolks, slightly beaten

1/2 cup butter or margarine

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally.




Chef and Chocolatier maker, who loves to share and swap recipes.

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