German Chocolate Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 81. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 4-ounce package German sweet cooking chocolate
- 1 2/3 cups all-purpose flour
- 1 1/3 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk or sour milk
- 1/2 cup margarine or butter, softened, or shortening
- 1 teaspoon vanilla
- 3 eggs
- Coconut-Pecan Frosting (see recipe page 90)
Instructions
- In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat till melted. Cool. In a bowl combine flour, sugar, baking powder, soda, and 1/8 teaspoon salt. Add chocolate mixture, milk, margarine, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes.
- Add eggs and beat 2 minutes more. Pour into 2 greased and floured 8x1 1/2- or 9x1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 40 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frost with Coconut-Pecan Frosting.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "GermanChocolateCake.jpg" by Tracy Hunter from Kabul, Afghanistan; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:GermanChocolateCake.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.