German Sweet Chocolate Cake
1 package (4 oz.) *Baker’s German Sweet Chocolate
2 1/3 cups cake flour, sifted
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
2/3 cup margarine or butter, softened
1 cup buttermilk
1 teaspoon vanilla
Coconut Pecan Filling and Frosting
Melt chocolate over very low heat; cool, In a small mixing bowl, sift flour with sugar, baking soda, Clabber Girl Baking Powder and salt; set aside.
Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of buttermilk and vanilla. Mix to dampen flour, beat for 2 minutes at medium speed, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat for 1 minute longer.
Pour into prepared layer pans. Bake at 350 degrees F for 35 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes; remove from pans and cool on wire racks. Spread Coconut Pecan Filling And Frosting (listed in Frostings) on layers and stack.
*Baker’s German Sweet Chocolate is a registered trademark
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in the recipe book
“Favorite Recipes of the Descendants of Floyd Owens”
Submitted by Nancy & Gary Hull