German Chocolate Cake

This is a coconut-lover’s dream! Our rich scratch chocolate cake is layered not once, but three times, with our delicious homemade German Chocolate cake frosting. The signature coconut-pecan recipe is both the filling and frosting for this classic cake.
Whether you’re brand-new to baking or you’ve been around the kitchen once or twice, trust Betty’s easy fool-proof recipe and helpful tips to create a cake that may look like it came from a bakery, but you know better…and we’ll be high-fiving you with our red oven mitt for your success!

The irresistible, indulgent flavors of this cake have made it a holiday tradition with many families, particularly for Christmas or Easter. But it’s not hard to make—why enjoy it only for a holiday meal? Bring it out as the end to any special dinner, whether it’s celebrating a new job or an anniversary, to commemorate the event with style!

How to Make German Chocolate Cake
Our luscious German cake recipe described in detail the easy steps, so your scratch cake will be moist and delicious…right down to the very last crumb on your plate! Here are the basic steps—but you’ll want to follow the well laid-out recipe to ensure you’ll bake up the best cake possible:
Making the Cake: Melted sweet chocolate is mixed with the other cake ingredients with an electric mixer, alternating adding the flour mixture with buttermilk. Egg whites are beaten until stiff and folded into the cake batter, for fluffy, light cake texture. The cake is baked in 3 smaller pans (for a 3-layer cake). Or two larger ones.

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