German Chocolate Cake i.e. Abzug Family Chocolate Cake
tags: #recipe #cake #dessert #chocolate
German Chocolate Cake - Family Chocolate Cake
Adapted from the recipe on the inside of the Baker's German Chocolate box
Makes 3 shallow 9-inch cake rounds or 2 reg. 9-inch cake rounds
Servings:
Prep Time: Minutes
Cook Time: Minutes
Total Time: Minutes
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 2 sticks | butter | softened - (2 sticks = 1 cup) |
| 2 cups | all-purpose flour | |
| 2 cups | sugar | |
| 1 pkg | Baker's Sweet German Chocolate | 4 oz |
| 2 oz | Baker's Unsweetened Chocolate | |
| 1/2 cup | water | |
| 1 tsp | baking soda | sifted |
| 4 | eggs | separated |
| 1 tsp | vanilla | |
| 1/4 tsp | salt | |
| 1 cup | buttermilk | can substitute soured milk - 1 T of lemon juice or vinegar and then fill to cup with regular milk - let stand 10 minutes |
Instructions
- Line bottoms of 9-inch cake rounds with wax or parchment paper: grease sides of pan
- Microwave chocolate and water in a large (contents tend to bubble over) microwavable bowl on HIGH for 1 ½ to 2 minutes or until chocolate is almost melted, stirring after each minute.
- Stir until chocolate is completely melted.
- Combine flour, baking soda, and salt in small bowl and set aside.
- Beat butter and 1 ¾ Cups of sugar together in a large bowl with electric mixer or mix master on medium until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate mixture and vanilla.
- Add flour mixture alternately with buttermilk until well blended after each addition.
- Beat egg whites in another large bowl with an electric mixer on high speed until stiff peaks form.
- Blend in final ¼ Cup of sugar.
- Fold 1/3 of egg whites into batter. Add remaining 2/3 egg whites.
- Gently fold together.
- Egg whites need not be thoroughly mixed in.
- Pour evenly into prepared pans.
- Bake at 325-350 degrees (depending on oven) for approximately 30 minutes or until toothpick inserted into centers comes out clean.
- (Recommended start at 20 minutes checking every 3 to 5 minutes until done)
- When done, remove from over and put on cooling racks.
- Immediately run spatula between cake and sides of pans.
- Cool 15 minutes, remove cake layers from pans and remove paper from bottoms.
- Cool completely on wire racks.
- Wrap layers in plastic wrap and put in the freezer until ready to frost.
- Make sure the cakes are on a flat surface in the freezer so they don't get warped.
- Ice with Chocolate Ganache