German Chocolate Cake




German Chocolate Cake Named so because of
Samuel German who created the mild dark chocolate bar
for Baker's Chocolate in 1852. 


German Chocolate Cake Recipe

4 oz. Baker's German Chocolate
4 eggs, separated (for grocery - make sure to have 4 xtra or 8 all together to make this filling)

2 1⁄3 c. Cake flour(actually 2 c. 4 Tbsp.)

1 1⁄2 c.  sugar

1 tsp. baking soda

1⁄4 tsp. salt

2⁄3 c. butter, room temp. (2 sticks)

1 c. butter milk

1 tsp. vanilla

To make the cake

Preheat the oven to 350°

Prep 2 (9 in.) pans with wax paper / parchement paper spray with cooking spray

1. Whip egg white to stiff peaks -set aside

2. Melt Chocolate-to almost melted and stir-(the recipe on the box use 1⁄2 c. water, but i believe it dilutes the chocolate flavor, why not use coffee or something to enhance the flavor of the chocolate)

3.Sift; Flour, baking soda and salt

4. Cream; butter and sugar until light and fluffy-add egg yolks in one at a time to be sure to

incorporate each one.

5. Combine; 3⁄4 c. butter milk, vanilla chocolate and flour mixture together..but you want to

alternately add the milk and flour as you combine. Then mix in 1⁄4 c. milk lastly.

6. Gently stir in whipped egg whites and pour into your pans

7. Bake; at 350 f for 30-35 min. Allow to cool for 15 min. in the pan but shimmy a knife around

the edges of the pan first, immediately after it is baked. Remove the cakes from the pans to cool

on a cooling rack completely.  Decorate as planned.

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