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GERMAN CHOCOLATE CAKE
serves 10
1/4
cup cocoa
1/2 cup water, boiling
10 ounces butter, softened
2 1/4
cups sugar
1 teaspoon vanilla
4 eggs
2 1/4 cups flour, all purpose
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk *
Preheat oven to 350 degrees.
Line the bottom of 1 12-inch or 2
9-inch round pans with parchment paper.
Grease bottom and sides. In small
bowl, combine cocoa and water. Stir until smooth. Set aside. Cream butter and
sugar in an electric mixing bowl. Add eggs one at the time, and beat mixture
until light and fluffy. Add vanilla.
Combine dry ingredients. Gradually add
dry ingredients, cocoa, and buttermilk to butter and egg mixture and mix until
smooth. Divide between pans.
Bake for 25 to 30 minutes. Cool 5 minutes, and
unmold on racks. Remove paper.
See recipe for coconut pecan frosting.
*Buttermilk substitute: 1 tablespoon white vinegar, add milk to make a cup.
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