Tony Claxton's Recipes
German Chocolate Cake		    

Instead of buttermilk you can use soured milk made by combining 1 T vinegar with enough milk to make 1 C. Let stand until milk has clabbered. After the cake is frosted it looks nice to garnish with pecan halves around the edge of the top layer. Also, it looks good with chocolate curls and coconut sprinkled inside the circle formed by the pecan halves. The cake can be cooked in a 9x13 rectangular pan. Increase the baking time to about 45 minutes.

                                   

Ingredients
1/4 C - Cocoa
1/2 C - Boiling Water
9 1/2 oz - Butter, softened
2 1/4 C - Sugar
1 t - Vanilla
4 - Eggs
2 C - Flour
1 t - Baking Soda
1/2 t - Salt
1 C - Buttermilk
1 Recipe German Chocolate Frosting


Instructions
  • Pre-heat oven to 350°F.
  • Grease and flour three 9-inch round baking pans.
  • Combine cocoa and water in bowl until smooth. Set aside to cool.
  • Beat butter, sugar and vanilla in large bowl until fluffy.
  • Add eggs one at a time, beating well after each.
  • Sift together flour, baking soda and salt.
  • Add flour alternately with chocolate mixture and buttermilk. Mix until just smooth.
  • Pour into prepared pans and bake 25 to 30 minutes or until they test done.
  • While the cakes cook work on preparing the frosting.
  • Cool cakes 5 minutes and remove from pans. Then cool completely on racks.
  • Spread frosting between each layer and on top.


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