Original BAKER'S GERMAN'S Sweet Chocolate Cake

Ingredients:

1    pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup  water

4    eggs, separated

2    cups  flour

1    tsp.  baking soda

1/4 tsp.  salt

1    cup  butter, softened

2    cups  sugar

1    tsp.  vanilla

1    cup  buttermilk

 

 Coconut-Pecan Filling and Frosting

Directions:

HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Kraft Kitchens Tips:

Size-Wise:

 

This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.

 

Substitute:

 

If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes.

 

Note:

 

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

 

Source:  kraftfoods.com