GERMAN'S Sweet Chocolate Cake
- 1/3 cup boiling water
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- 3 eggs, separated
- 2 cups sifted cake flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup butter or margarine, softened
- 1-1/3 cups sugar
- 3/4 tsp. vanilla
- 3/4 cup buttermilk
- Coconut-Pecan Filling and Frosting
- Heat oven to 350F.
- Spray 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper.
- Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Mix flour, baking soda and salt.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Blend in egg yolks, 1 at a time.
- Add melted chocolate and vanilla; mix well.
- Beat in flour mixture alternately with buttermilk, mixing well after each addition.
- Gently stir in egg whites until well blended.
- Pour into prepared pans.
- Bake 35 min.
- or until toothpick inserted in centers comes out clean.
- Immediately run spatula around cakes.
- Cool in pans 15 min.
- Remove cakes from pans to wire racks; remove waxed paper.
- Cool cakes completely.
- Meanwhile, prepare Coconut-Pecan Filling and Frosting.
- Stack cakes on plate, filling layers and spreading top of cake with frosting.
- (Note: Nutrition is for both cake and frosting.)
boiling water, s sweet chocolate, eggs, cake flour, baking soda, salt, butter, sugar, vanilla, buttermilk, coconutpecan filling
Taken from www.kraftrecipes.com/recipes/germans-sweet-chocolate-cake-51758.aspx (may not work)