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WILLARD FAMILY GERMAN CHOCOLATE CAKE

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Ingredients:

1 (4 ounces) package sweet baking chocolate (such as Baker’s German’s Sweet Chocolate®) – broken into pieces

½ cup boiling water

1 cup margarine, softened

2 cups white sugar

4 large eggs, separated

1 teaspoon vanilla extract

2 ½ cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 cup evaporated milk

1 cup white sugar

3 large egg yolks egg yolks

¼ cup margarine

1 teaspoon vanilla extract

1 ⅓ cups sweetened flake coconut

1 cup chopped pecans

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray and sprinkle flour in 3 8-inch cake pans, then line each with parchment paper.

Step 3: In a small mixing bowl, add boiling hot water and chocolate. Allow the chocolate to melt and allow it to cool.

Step 4: In a large mixing bowl, add 2 cups of sugar and 1 cup soft margarine. Beat using an electric mixer until fluffy.

Step 5: Add 4 egg yolks gradually and beat every addition.

Step 6: Add melted chocolate and 1 teaspoon of vanilla extract. Stir until well mixed.

Step 7: In a small mixing bowl, sift baking soda, flour, and salt. Transfer the mixture into the wet ingredients and stir until well mixed.

Step 8: Add buttermilk and stir until well blended.

Step 9: In a medium bowl, add the egg whites and beat until soft peaks form. Transfer the beaten egg whites into the batter and stir until well mixed.

Step 10: Transfer the batter into the prepared cake pans.

Step 11: Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 12: Remove from the oven and let it sit in a wire rack to cool.

How To Make The Frosting:

Step 1: Place a saucepan on the stove and add the evaporated milk.

Step 2: Add 3 egg yolks, 1 cup sugar, 1/4 cup margarine, and 1 teaspoon of vanilla extract. Turn the heat to medium and allow the mixture to boil.

Step 3: Reduce to medium heat and stir until the texture becomes thick.

Step 4: Remove from the heat and add the pecans and coconut. Beat until well mixed.

Step 5: Spread the frosting over the cooled cake.

Step 6: Serve and enjoy!

Notes:

You can use two 9x9x2-inch square cakes for this recipe and bake for 45 minutes each.

Nutrition Facts:

Per Serving: 809 calories; protein 11.5g 23% DV; carbohydrates 101.8g 33% DV; fat 41.8g 64% DV; cholesterol 144.1mg 48% DV; sodium 617mg 25% DV.

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