Baker's German Sweet Chocolate Cake from the Wrapper

The link below says the pie is from the Possum Kingdom Lake Cookbook but it happens to be the exact recipe located on the back of my Baker's Chocolate wrapper.

Baker's Sweet Chocolate Pie from wrapper

From The Baker's German Sweet Chocolate Wrapper. I bought a cookbook at the local library sale and out fell a bunch of clipped recipes. This is different than the ones I found when Googling it because it states Swans Down CAKE Flour not all purpose. And yes there is a difference Virginia unless you don't know how to fold something in or cream butter and sugar in which case? Honest? I would say first go buy Joy of Cooking and read it. And for this time? Go buy a Betty Crocker or other brand mix.

FOLLOW THE DIRECTIONS FOR BEST RESULT.

One 4 ounce pkg. Baker's German’s sweet chocolate
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs yolks
1 teaspoon Vanilla extract
2 1/2 cups Swans Down Cake Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
4 Egg Whites

Approx. Cook Time: 30 to 40 mins

1. Melt chocolate in boiling water then cool.

2. Cream butter and Sugar until fluffy.

3. Add the egg yolks one at a time, beat well after each addition

4. Stir in vanilla and chocolate.

5. Sift together the flour, soda and salt for best results. Then alternate the buttermilk and the chocolate mix adding it to the flour, beating after each addition until it is smooth.

6. Beat whites until stiff peaks form then fold into batter. Pour batter
into three 8 or 9-inch layer pans, lined on bottoms.

7. Bake at 350 degrees for 30to 40 minutes or
until cake springs back when lightly pressed in
center Cool 15 minutes; remove and cool on rack.

Frost as desired.

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New site with all recipes [eventually as I get to work on it]

De Gustibus Non Dispuatum Est

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