MAKEOVER GERMAN SWEET CHOCOLATE CAKE
"This is a delicious family recipe that I just love," writes Patricia Peebles from Springfield, Missouri. It's been slimmed-down using, but hasn't lost any of its original flavor.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., In a large bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper., For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 14g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 284mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
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R N Y
[email protected]Meh.
Kelsey Gorrell
[email protected]This cake is just okay. It's not bad, but it's not amazing either.
Shukri Farah
[email protected]I've tried this recipe several times, and it never turns out right. I'm giving up.
Bipin Thapa
[email protected]This cake is way too complicated to make. I spent hours in the kitchen, and it wasn't worth it.
Arun Acharya
[email protected]I followed the recipe exactly, but my cake turned out dry. I'm not sure what went wrong.
Ebrahim Barra
[email protected]This cake was a little too sweet for my taste, but my kids loved it.
Ruby Nightingale
[email protected]I'm not a big fan of chocolate cake, but this one is really good. The frosting is especially delicious.
Mwezerwa Emmanuel
[email protected]This cake is so easy to make, and it tastes amazing! I will definitely be making it again.
George kwame Wornamey
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.
The Sohag
[email protected]This cake is delicious! The chocolate frosting is rich and creamy, and the cake itself is moist and fluffy.
Qayyum Shah_ zurmati
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Dayna Hicks
[email protected]This cake was a hit with my family and friends! It was moist and flavorful, and the chocolate frosting was the perfect finishing touch. I will definitely be making this cake again.