German Chocolate Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter or margarine, room temperature
2 cups granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a medium bowl, sift the flour, baking soda and salt together. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until blended. In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Fill and cover with German Chocolate Icing.
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