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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Wendy Skhosana
[email protected]This cake is amazing! I've never had anything like it before.
Ramsurat 14ri
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly. I'm going to try again with a different recipe.
Shabby Sab
[email protected]This cake is so rich and decadent, it's perfect for a special occasion.
Sardar Imran Sardar Imran
[email protected]Definitely a keeper!
Lulu Thomas
[email protected]Wow!
Mr Majnu
[email protected]This cake was a breeze to make and turned out beautifully! I'm not a professional baker, but this recipe made me feel like one.
Criselda Patungan
[email protected]I'm not a huge chocolate fan, but I really enjoyed this cake! The cake itself is light and fluffy, and the frosting is rich and creamy without being too heavy.
LtCol Silver
[email protected]This cake was a bit too sweet for my taste, but my kids loved it! They said it was the best chocolate cake they've ever had.
Shehan Fernando
[email protected]I've made this cake several times and it's always a hit! The cake is moist and chocolatey, and the frosting is rich and creamy. I love that it's not too sweet, so you can really enjoy the chocolate flavor.
Amit Halder
[email protected]This German sweet chocolate cake is a delightful treat! The moist and fluffy chocolate cake is perfectly complemented by the rich and creamy chocolate frosting. I followed the recipe exactly and it turned out perfectly.