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German Chocolate Cake I
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Decadent German Chocolate Cake topped with caramelized brown sugar and toasted coconut.
Ingredients:
  • 1.5 cups cake flour
  • 1 cup white sugar
  • 0.5 teaspoon baking soda
  • 0.33333334326744 cup butter, softened
  • 0.375 cup buttermilk
  • 4 (1 ounce) squares German sweet chocolate
  • 0.66666668653488 cup flaked coconut
  • 0.5 cup packed brown sugar
  • 2 tablespoons cream
  • 0.25 cup chopped walnuts
  • 0.25 cup butter, softened
Instructions:
  • - Preheat your oven to 350 degrees F (175 degrees C) and generously prepare a 9-inch square cake pan with a coating of grease and flour. - Combine cake flour, 1 cup of white sugar, baking powder, baking soda, and salt by sifting them together.
  • Cream 1/3 cup of butter or margarine until smooth. Mix in 3/8 cup buttermilk and 1 teaspoon vanilla. Gradually incorporate the flour mixture and beat on medium speed for 2 minutes using an electric mixer. Add the cooled melted German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Beat for an additional minute on medium speed. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes, then cool in the pan for 15 minutes before frosting.
  • For the frosting, mix coconut, brown sugar, cream, chopped nuts, and 1/4 cup of butter. Stir until smooth and spreadable. Coat the baked cake with the frosting. Broil 3 inches from heat until golden brown, about 3 minutes. Serve the cake warm or cold.

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