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Title: German Chocolate Cake
Categories: Ghirardelli Cake
Yield: 12 Servings

4ozGhirardelli Sweet Dark Chocolate
1/2cWater
1cButter
2cSugar
4lgEggs, separated
1tsVanilla
2cUnsifted all purpose flour
1tsBaking soda
1cButtermilk
1/2tsSalt

DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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