German Sweet Chocolate Cake
Nancy & Gary Hull
This german chocolate cake is a classic. Topped with coconut and pecan filling, it is simple to make and very tasty!
cake flour, sifted
Clabber Girl Baking Powder
margarine or butter
Coconut Pecan Filling and Frosting
- 1 c. evaporated milk
- 1 c. sugar
- 3 egg yolk slightly beaten
- 1 tsp. vanilla
- 1 1/3 c. pecans chopped
- 1 c. flaked coconut
- 1/2 c. margarine or butter
Preheat oven to 350 F. Line bottoms of three 8-inch round pans with parchment paper; set aside.
Melt chocolate over very low heat; cool. In a small mixing bowl, sift flour with sugar, baking soda, Clabber Girl Baking Powder and salt; set aside.
Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of buttermilk and vanilla. Mix to dampen flour, beat for 2 minutes at medium speed, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat for 1 minute longer.
Pour into prepared layer pans. Bake at 350 F for 35 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes; remove from pans and cool on wire racks. Spread Coconut Pecan Filling And Frosting on layers and stack.
*Baker's German Sweet Chocolate is a registered trademark