Melt chocolate in water. Cool. Cream butter and sugar. Beat in egg
yolks. Stir in vanilla and chocolate.
Mix the flour, salt and soda. Beat in flour mixture, alternately with
buttermilk. Beat egg whites until stiff peaks form. Fold into the
batter.
Pour batter into 3, 9 inch layer pans, lined on bottoms with waxed
paper. Bake for 30 minutes or until cake springs back when lightly
pressed in center. Cool 15 minutes. Remove and cool on racks.
Frost with coconut pecan frosting.
Originally Submitted
10/8/2017
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