German Chocolate Cake
Author: 
 
Ingredients
  • ½ cup boiling water
  • 1 bar (4 oz) sweet cooking chocolate
  • 2 cups sugar
  • 1 cup margarine or butter, softened
  • 4 egg yolks
  • 1 tsp vanilla
  • 2½ cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten
  • Coconut-Pecan Frosting (below)
Instructions
  1. Heat oven to 350°F. Grease 2 square pans, 8x8x2″ or 9x9x2″ or 3 round layer pans, 8 or 9×1½″. Line bottoms of pans with waxed paper.
  2. Pour boiling water on chocolate in small bowl, stirring until chocolate is melted; cool.
  3. Mix sugar and margarine in large mixer bowl until light and fluffy.
  4. Beat in egg yolks one at a time.
  5. Beat in chocolate and vanilla on low speed.
  6. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
  7. Fold in egg whites.
  8. Divide batter among pans.
  9. Bake until wooden pick inserted in center comes out clean, 8″ square layers 45 to 50 minutes, 9″ square layers 40 to 45 minutes, 8″ round layers 35 to 40 minutes, 9″ round layers 30 to 35 minutes; cool.
  10. Fill layers and frost top of cake with Coconut-Pecan Frosting.
Recipe by Bistro OneSix at https://bistroonesix.com/back-to-the-betty-basics/