Baker's German Chocolate Cake
User Reviews
5.0
123 reviews
Excellent
Baker's German Chocolate Cake
Report
Baker's German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert.
Share:
Ingredients
Cake
- 1 oz package BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 large eggs separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 cup butter softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Cover bottoms of either THREE 9-inch round cake pans or TWO 9-inch round cake pans (some batter will be set aside for cupcakes if using TWO pans*) with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Add egg whites to cake batter and gently fold in until blended but do not over mix. Pour into prepared pans. If using three pans, divide batter evenly, if making two layers, place approximately 1/3 of the batter into each pan, and the remaining batter can be used for cupcakes.
- Bake for 30-35 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans to loosen the cake from the sides to prevent sticking. Cool cakes in pans 15 minutes. Remove from pans and transfer to wire racks. Cool completely prior to frosting with Coconut Pecan Frosting.
Equipments used:
Notes
- Pair with my German Chocolate Cake Frosting recipe.
- *If making a two layer cake and using the remaining batter to make cupcakes, transfer batter into a cupcake pan lined with cupcake liners. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean, and the cupcakes spring back when lightly pressed. Remove from oven and allow to cool in pans for 10 minutes prior to removing from cupcake pan and transfering to a wire rack. Allow to cool completely prior to frosting.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
234mg
(10%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
447IU
(9%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 447IU | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
Other Recipes
You'll Also Love
