German Chocolate Cake Sallye Recipes

Steps:

• Preheat oven to 350º. Grease and flour two 9" round cake pans. Over low heat, melt chocolate with water in small saucepan, set aside. Sift flour, baking soda and salt together; set aside. *If you don't have buttermilk, use regular milk with a teasoon of vinegar in it. Set aside for 5-10 minutes.
• In large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs, one at at a time while continuing to beat until smooth and creamy. While still beating, add flour mixture and milk alternately ending with flour. Add vanilla and beat until well blended.
• Pour into pans and cook in prheated oven for 35-45 minutes until toothpick inserted into middle of cake comes out clean. Turn out onto cooling rack and allow to completely cool before frosting. Frosting recipe link is in comments below.

Steps:

• Sift flour, baking soda and salt together and set aside. Grease and flour tube or bundt pan and set aside. Preheat oven to 300º
• Place chocolate in microwave safe bowl and heat for 10-15 seconds (just until partially melted). Set aside.
• Place softened butter in large mixing bowl and beat at medium speed until fluffy. Continue beating while you add the sugar gradually.
• Add eggs one at a time while you continue beating. Add the vanilla extract and mix well.
• Continue beating as you add flour mixture and buttermilk gradually, beginning with flour and ending with flour.
• WHEW - ARE YOUR ARMS GETTING TIRED YET? YOU'RE ALMOST DONE ♥♥♥
• When flour and buttermilk have been well blended into butter mixture, turn beater down to low and gradually blend in chocolate.
• Transfer to pan and bake at 300º for about 1-1/2 hours (until toothpick stuck in densest part of cake comes out clean). Let rest in pan for about 5 minutes, then turn out onto serving dish. #1 Option - want to coat with a glaze, an easy one follows. #2 Option - if you want to serve "as is" with just ice cream, cover and let it cool completely before cutting.
• Easy glaze: 1/4 cup lemon or orange juice 1-1/2 cup sugar Place in saucepan and heat over low temperature just until sugar is dissolved and mixture is well blended. Pour over warm cake.
• If you really want to be decadent, use my praline icing recipe.... https://www.justapinch.com/recipes/dessert/cake/fresh-apple-cake-with-praline-icing.html?p=3
• Another good icing for this cake is https://www.justapinch.com/recipes/dessert/dessert-chocolate/chocolate-mocha-frosting-sallye.html?p=3
• One more icing recipe you might like: https://www.justapinch.com/recipes/dessert/cake/coconut-pecan-frosting-sallye.html?r=1

Steps:

• Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.