It's German Chocolate Cake Day!

So it's German Chocolate Cake Day huh? who knew there was such a holiday? Certainly not this girl.  It took way less convincing than I thought to talk Granny into making a German Chocolate Cake.  I know I'm not the only one in the family who is glad she broke from tradition and made this cake on a June day.  Usually Granny only makes this cake in January -- as a birthday cake for my mom and aunt.
The hardest part about making this cake was finding THE recipe.  Granny apparently cuts out the recipe from the Baker's German chocolate box and places it in her recipe box each time she makes this cake (although she denies it). At some point I even wrote it out for her , but she didn't want to follow that one because I may have written it wrong (hmmm... it didn't match any of the thirty-eleven that were in her box).

Granny finally decided which one was THE one. So we made German Chocolate Cake using the recipe below.
CLICK HERE for a printable version.

German Sweet Chocolate Cake

2 c. sugar

2 c. flour

1 c. (2 sticks) butter, softened

1 c. buttermilk 

1 pkg. (4oz) Baker’s German’s Sweet chocolate

4 eggs (yolks & whites separate) 

½ c. water

1 tsp. baking soda

1 tsp. vanilla

¼ tsp. salt

Heat oven to 350° F.  Line bottoms of 3 round cake pans (9 inch) with wax paper. I can't believe this is actually on the recipe.  Granny lines the pans for almost every cake she makes.

Microwave chocolate and water in large microwavable bowl on high 1 ½ - 2 minutes or until chocolate is almost melted, stirring halfway through heating time.  Stir until chocolate is completely melted. Set aside.

Mix flour, baking soda and salt; set aside. 

Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks 1 at a time, beating well after each addition.  Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. 

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. 

Gently stir into batter. Pour into prepared pans.

Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans.  Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Granny likes to have her cakes cool on a clean dish towel.

We started making the cake at her house, but since we were going to dinner across the county in my neck of the woods we packed it up and took it to my house to make the frosting. Granny was feeling a little out of her element in my kitchen. 

She threatened to leave me to finish up on my own, but she was afraid I would tear up her already fragile cake. But she stayed and it all came together (and stayed together) in the end.



Oops, I started eating before I remembered to snap a picture! Oh well it can't be helped with this cake.