I love chocolate cake and decided to try a new recipe for German chocolate cake. I've never made it before because the melting chocolate thing and making caramel just isn't my thing. Also I don't want all that extra fat. But when I found this new recipe I LOVED it! It has great flavor and is so yummy!
- 3/4 Cup Coco powder
- 1/4 Cup vegetable oil
- 1/2 Cup water
- 1 Cup butter, softened (2 sticks)
- 2 Cups sugar
- 4 egg yolks (save whites for later in recipe)
- 1 tsp. vanilla
- 2 Cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. SALT
- 1 TB. white distilled vinegar + milk to fill 1 Cup (let set 5 minutes before using)
- 4 egg whites
- 1 container coconut-pecan frosting
- 1 container German chocolate frosting
Directions:
Preheat
oven to 350°. Place a medium-sized glass bowl in the freezer for beating the
egg whites later. Grease and lightly flour three 8-inch round cake pans. Line
the bottoms of the pans with waxed paper. Set aside.
In a saucepan, combine the COCOA, oil and water. Bring to a boil, remove from heat and let cool. In a large mixing bowl, cream the butter and sugar until fluffy. Add the egg yolks, 1 at a time, beating well after each. Beat in the VANILLA and cooled cocoa mixture. In a small bowl, combine the flour, baking soda and salt. Add the flour mixture alternately with milk mixture to the chocolate batter, beating after each addition until smooth. With clean beaters and the chilled bowl, beat the egg whites until stiff peaks form. Fold gently into the batter, using a flexible spatula and an over/under stirring method until mostly combined. Divide the batter among the cake pans. Bake at 350° for 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans carefully and cool thoroughly on racks. Put one layer down on cake stand and frost with coconut-pecan frosting and then put the other layer on. Then frost the entire cake with chocolate frosting.
In a saucepan, combine the COCOA, oil and water. Bring to a boil, remove from heat and let cool. In a large mixing bowl, cream the butter and sugar until fluffy. Add the egg yolks, 1 at a time, beating well after each. Beat in the VANILLA and cooled cocoa mixture. In a small bowl, combine the flour, baking soda and salt. Add the flour mixture alternately with milk mixture to the chocolate batter, beating after each addition until smooth. With clean beaters and the chilled bowl, beat the egg whites until stiff peaks form. Fold gently into the batter, using a flexible spatula and an over/under stirring method until mostly combined. Divide the batter among the cake pans. Bake at 350° for 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans carefully and cool thoroughly on racks. Put one layer down on cake stand and frost with coconut-pecan frosting and then put the other layer on. Then frost the entire cake with chocolate frosting.
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