ORIGINAL BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
"Enjoy this rich, classic Baker's recipe. A small amount goes a long way so keep tabs on portions."
1 (4 oz.) pkg. Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk*
Coconut-Pecan Filling and Frosting (recipe below)
Heat oven to 350 degrees F. Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
Microwave chocolate and water in large microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. 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. Add egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.
Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
*If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes
KRAFT KITCHENS TIPS:
SIZE-WISE:
This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.
NOTE:
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
COCONUT-PECAN FILLING AND FROSTING
Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
4 egg yolks
1 (12 oz.) can evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup butter or margarine
1 (7 oz.) pkg. Baker's Angel Flake Coconut (2 2/3 cups)
1 1/2 cups chopped Planters Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes 1 (3-layer) cake
Source: Kraft
"Enjoy this rich, classic Baker's recipe. A small amount goes a long way so keep tabs on portions."
1 (4 oz.) pkg. Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk*
Coconut-Pecan Filling and Frosting (recipe below)
Heat oven to 350 degrees F. Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
Microwave chocolate and water in large microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. 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. Add egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.
Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
*If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes
KRAFT KITCHENS TIPS:
SIZE-WISE:
This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.
NOTE:
This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.
COCONUT-PECAN FILLING AND FROSTING
Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
4 egg yolks
1 (12 oz.) can evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup butter or margarine
1 (7 oz.) pkg. Baker's Angel Flake Coconut (2 2/3 cups)
1 1/2 cups chopped Planters Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes 1 (3-layer) cake
Source: Kraft
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!