Zutaten für Grandma's German Chocolate Cake
- Margarine
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- Cocoa
- 1 cup boiling water
- Evaporated Milk
- Egg Yolks
- Imitation Vanilla
- Coconut
- 1 cup coarsely chopped black walnuts (or English walnuts)
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Zubereitung von Grandma's German Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 cups unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk and 1 cup boiling water, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup coarsely chopped black walnuts (or English walnuts).
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Meanwhile, prepare the frosting:
- In a large bowl, combine 1 cup (2 sticks) unsalted butter, 1 (14-ounce) can sweetened condensed milk, 4 large eggs, 1 teaspoon vanilla extract, and 1 cup grated coconut. Beat until smooth.
- Gradually add 2 cups powdered sugar and 1 cup coarsely chopped black walnuts (or English walnuts), mixing until combined.
- Once the cakes are completely cool, frost the layers and top with additional coconut and walnuts.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
311g
Fat
87g
Carbs
39g
