German Chocolate Cake

p. 63 · Ghirardelli (printed clipping, chocolate-bar wrapper/package recipe)

The original: German Chocolate Cake

Ingredients

  • 1 4-ounce Ghirardelli Sweet Dark Chocolate Bar
  • 1/2 cup water
  • 1 cup butter
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla
  • 2 cups unsifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 teaspoon salt

Method

In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9-inch round cake pans lined with wax paper. Bake at 350°F for 30 to 35 minutes.

Cool on rack 10 minutes; remove cake. Frost wi[th][?] Butter Pecan Frosting.