Grama Elwood'S German Chocolate Cake
Rich and decadent German Chocolate Cake, perfect for special occasions and chocolate lovers.
Ingredients
Instructions
- Melt chocolate in boiling water.
- Cook and cream butter and sugar until fluffy.
- Add egg yolks, one at a time, and beat well.
- Add melted chocolate and vanilla; mix well.
- Sift salt, soda, and flour.
- Add alternately with buttermilk to the chocolate mixture. Beat until smooth.
- Fold in beaten egg whites.
- Pour into 3 (8 or 9-inch) cake pans, greased and floured.
- Bake at 350° for 30 to 40 minutes.
- Cool.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you don't have buttermilk, a mixture of milk and vinegar can be a great substitute. Ensure your egg whites are at room temperature for better volume when beaten. To avoid a dry cake, check for doneness a few minutes before the recommended time.
Serving Suggestions
Serve slices of this German Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Irene'S Scalloped Potatoes for a delightful family meal. Consider garnishing with chocolate shavings or toasted coconut for added flair.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, gently warm in the microwave for 10-15 seconds or in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grama Elwood'S German Chocolate Cake contains roughly 453 calories, with 21g protein, 56g carbohydrates, and 15g fat. It is an excellent source of protein (42% of the Daily Value) and iron (29% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used, but the texture may differ slightly. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for a lighter result.
What can I substitute for oleo?
You can substitute oleo with unsalted butter or margarine in equal amounts. If you're looking for a dairy-free option, coconut oil or vegetable shortening works as well.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder to the dry ingredients or using a chocolate frosting. You could also top it with Chocolate Pecan Pralines for an extra layer of taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).