Directions:
Heat the oven to 350 F.
Combine the flour, salt and baking soda into a bowl, set aside.
With a double boiler or microwave, melt the chocolate and let cool.
With an electric mixer using a paddle attachment, cream the shortening and sugar until fluffy, about 2-3 minutes.
Continue mixing and add the egg yolks to the shortening mixture one at a time. Once the eggs are incorporated, add the melted chocolate.
In multiple batches, add the dry ingredients into the chocolate mixture, alternating with the buttermilk.
Once combined, add the vanilla extract.
Place the egg whites into a separate bowl and whip on high with an electric mixer until stiff peaks form, about 3-4 minutes.
Gently fold the egg whites into the cake batter.
Pour the mixture into 3 greased (8- or 9-inch) layer cake pans. Bake for 30-35 minutes.
Remove the cakes from the oven and let cool for 15 minutes. Turn out the cakes on cooling racks for further cooling.
Once completely cooled, add a generous layer of coconut pecan frosting to the top of one cake. Top with an additional layer of cake. Continue this step until all cake and frosting is used.
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