GERMAN'S Sweet Chocolate Cake

By Kathy Johnson

Nutrition (per serving)

Calories 640

Total fat 38g

Saturated fat 21g

Cholesterol 165mg

Sodium 350mg

Carbohydrate 69g

Dietary fiber 3g

Sugars 54g

Protein 8g

Vitamin A 15%DV

Vitamin C 0%DV

Calcium 10%DV

Iron 10%DV

Ingredients

• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• 1/2 cup water
• 4 egg yolks
• 4 egg whites
• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 1 tsp. vanilla
• 1 cup buttermilk
• Coconut-Pecan Filling and Frosting

Preparation

Step 1

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Heat oven to 350 degrees.

Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 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, beating after each addition until smooth.

Beat egg whites in another largel bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.

BAKE 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks; remove wax paper. Cool completely on wire racks.

Spread Coconut-Pecan Filling and Frosting between cake layers and on top and sides of cake.

Note: This delicate cake will have a flat slightly sugary top crust which tends to crack.