Cheryl's German Chocolate Cake Recipe
Servings: 10
Ingredients
- 1 pkg. Baker's German sweet chocolate
- 1/2 c. boiling water
- 1 c. butter
- 2 c. sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 2 1/4 c. sifted Softasilk flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. buttermilk
- 4 egg whites, stiffly beaten
Directions
- Heat chocolate in boiling water. Cold. Cream butter and sugar till fluffy. Add in yolks, 1 at a time, beat well. Blend in vanilla and chocolate. Sift flour with soda and salt. Add in buttermilk to chocolate mix. Mix in eaten egg whites. Pour into 3 (9") layer pans. Bake at 350 degrees for 30 to 35 min. Cold.
- COCONUT PECAN FROSTING: Combine 1 1/2 c. evaporated lowfat milk, 1 1/2 c. sugar, 4 slightly beaten egg yolks, 1/2 c. butter and 1 tsp. vanilla. Cook and stir over medium heat till thickened, about 12 min. Add in 1 2/3 c. Angel Flake Coconut and 1 c. minced pecans. Cold till thick sufficient to spread over cake tops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 10 servings | |
| Calories 329 | |
| Calories from Fat 164 | 50% |
| Total Fat 18.63g | 23% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 399mg | 17% |
| Potassium 44mg | 1% |
| Total Carbs 41.23g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.2g | 27% |
| Protein 1.0g | 2% |
