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German Chocolate Cake

Ingredients

 ½ cup Hot water
 4 oz Baker’s German sweet chocolate
 4 Jumbo eggs, separated
 1 cup Margarine
 2 cups White granulated Pioneer Sugar
 1 tsp Real vanilla
 2 cups Flour
 1 tsp Baking soda
 ¼ tsp Salt
 1 cup Buttermilk
Frosting:
 1 ½ cups White granulated Pioneer Sugar
 ¼ cup Margarine
 12 oz Evaporated milk (1 can)
 4 Jumbo egg yolks; slightly beaten.
 1 ½ tsp Real vanilla
 7 oz Baker’s angel flake unsweetened coconut (1 pkg.)
 1 ½ cups Chopped walnuts

Sweet Facts & Nutritional Info

Where to Buy

Directions

1

Preheat your oven to 350° F. Grease and lightly flour 3 round cake pans; set aside.

2

Bring the water to a boil. Break the chocolate into small pieces, and place in a small bowl. Pour boiling water over chocolate. Stir with a fork until chocolate is completed melted. Set aside to cool.

3

Separate the eggs, and set aside the yolks. Beat the whites with a mixer on high speed until stiff peaks form; set aside.

4

Beat together the margarine and white granulated Pioneer Sugar. Slowly add the 4 egg yolks, one at a time, beating well after each. Blend in the melted chocolate and vanilla.

5

Sift together flour, baking soda and salt. Add to the wet mixture. Add the egg whites and stir well. Slowly add the buttermilk and stir gently until well blended. Pour 1/3 of the batter into each prepared pans.

6

Bake 30 minutes, or until a toothpick inserted in the centers comes out clean. Run a small spatula around the cake pans, and let cakes cool for 15 minutes on a baking rack. After 15 minutes remove cakes from pans and place on wire racks to completely cool.

Frosting Directions:
7

In a stainless steel saucepan, combine the white granulated Pioneer Sugar, margarine, evaporated milk, egg yolks and vanilla. Stir constantly over medium heat for approximately 15 minutes, until thickened and golden brown. *DO NOT BOIL*

8

Remove from the heat and stir in the coconut and nuts. Mix well and let cool on a wire rack to room temperature, or until it is thick enough to spread. When cooled. Frost the top of each cake at a time, stacking each cake on top to form a 3-layer cake. Complete frosting the top layer and serve.

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