|German Chocolate Cake I|
"German Chocolate Cake with brown sugar and coconut topping."
- 1 half of cups cake flour
- 1 cup white sugar
- half of teaspoon baking powder
- half of teaspoon baking soda
- 1/2 teaspoon salt
- 1/three cup butter, softened
- 3/eight cup buttermilk
- 1 teaspoon vanilla extract
- four (1 ounce) squares German sweet chocolate
- 2 eggs
- three/8 cup buttermilk
- 2/three cup flaked coconut
- half cup packed brown sugar
- 2 tablespoons cream
- 1/four cup chopped walnuts
- 1/four cup butter, softened
|Prep :||Cook : 12M||Ready in :|
- Preheat oven to 350 levels F (one hundred seventy five degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
- Cream 1/three cup of the butter or margarine. Stir in 3/eight cup buttermilk and 1 teaspoon vanilla. Blend within the flour aggregate and beat with an electric powered mixer on medium pace for two minutes. Add the melted and cooled German candy chocolate, eggs, and the last three/8 cup buttermilk. Continue to overcome at medium speed for every other minute more. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 tiers C) for 40 minutes. Cool in pan for 15 minutes then frost.
- To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/four cup butter or margarine. Mix until of a spreadable consistency. Spread over pinnacle of baked cake. Broil 3 inches from warmness till browned (about 3 mins). Serve cake heat or bloodless.
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