German Sweet Chocolate Cake
Source: Mommy Stone
- 1 Package German sweet chocolate (4 oz)
- 1/2 cup water
- 2 cups flour
- 1 Teaspoon soda
- 1/4 Teaspoon salt
- 1 cup butter
- 2 cups sugar
- 4 eggs, or 8 egg whites
- 1 Teaspoon vanilla
- 1 cup buttermilk
Heat oven to 350 degrees. Pam/flour 3 cake pans. Microwave chocolate and water in large bowl on high 1.5 - 2 minutes or until chocolate is completely melted. Stir till chocolate is completely melted.
Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one 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.
Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes, remove from pans. Cool completely on wire racks.
Lather with Alternative Coconut-Pecan Filling and Frosting
Nutritional Information
Made with egg whites and including frosting. Servings Per Recipe: 16
| Calories | 617.90 |
| Total Fat | 27.28 g |
| Saturated Fat | 15.33 g |
| Polyunsaturated Fat | 2.32 g |
| Monounsaturated Fat | 4.39 g |
| Cholesterol | 42.56 |
| Sodium | 212.36 mg |
| Potassium | 150.64 mg |
| Total Carbohydrate | 85.51 g |
| Dietary Fiber | 2.51 g |
| Sugars | 67.49 g |
| Protein | 9.64 g |
| Vitamin A | 13 % |
| Vitamin C | 0 % |
| Calcium | 16 % |
| Iron | 8 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 1 % |
| Thiamin | 13 % |
| Riboflavin | 12 % |
| Niacin | 6 % |
| Vitamin B6 | 3 % |
| Folate | 8 % |
| Vitamin B12 | 1 % |
| Biotin | 0 % |
| Pantothenic Acid | 3 % |
| Phosphorus | 7 % |
| Iodine | 0 % |
| Magnesium | 6 % |
| Zinc | 6 % |
| Selenium | 14 % |
| Copper | 10 % |
| Manganese | 42 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
