German Chocolate Cake

* Exported from MasterCook *

GERMAN CHOCOLATE CAKE

Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (4-oz.) sweet baking chocolate
1/2 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk*
1 recipe Coconut-Pecan Frosting; -- see recipe
1 recipe Chocolate Butter Frosting, (optional), -- see
recipe

In a small heavy saucepan heat chocolate and water over low heat till
chocolate is melted, stirring to blend. Cool. Preheat oven to 350.
Grease and flour two
8 or 9 inch round cake pans. In a small mixing bowl stir together flour,
baking soda and salt; set aside. In a large mixing bowl beat sugar and
shortening on medium speed of an electric mixer till fluffy. Add eggs
and vanilla; beat on low speed till combined. Beat for 1 minute on
medium speed. Beat in chocolate mixture. Add flour mixture alternately
with buttermilk or sour milk, beating on low speed after each addition
just till combines. Spread batter evenly in prepared pans. Bake at 350
about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or
until toothpicks inserted near the center comes out clean. Cool
in pans for 10 minutes on wire racks. Remove from pans. Cool completely
on wire racks.
To assemble: Place one cake layer on a serving platter. Spread half of
the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the
sides with Chocolate Butter Frosting. Store in the refrigerator till
ready to serve. Makes 12 servings.

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NOTES : NOTE: To make sour milk, place 1 tablespoon lemon juice or
vinegar in a glass measuring cup. Add enough milk to make 1 cup total
liquid; stir.