German White Chocolate Cake
The recipe German White Chocolate Cake can be made in about 45 minutes. For $1.86 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
CAKE
Step 2
Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
Step 3
Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.
Step 4
Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
Step 5
Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
Foodista.com – The Cooking Encyclopedia Everyone Can Edit · CC BY 3.0 · Original source
Read it through first
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Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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