LBJ Johnson's German Chocolate Cake
May 14, 2021
- Serving Size: 1 (486.8 g)
- Calories 1656.6
- Total Fat - 114.9 g
- Saturated Fat - 51.9 g
- Cholesterol - 2405.2 mg
- Sodium - 779.4 mg
- Total Carbohydrate - 121.8 g
- Dietary Fiber - 9.1 g
- Sugars - 80.7 g
- Protein - 44.4 g
- Calcium - 388.1 mg
- Iron - 8.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.7 mg
Melt the chocolate in 1/2 cup of boiling water
Cream the butter and sugar until light and fluffy.
Add the egg yolks,
One at a time, beating after each.
Add the vanilla and melted chocolate and mix until blended.
Sift the flour with baking soda and salt.
Add the sifted dry ingredients to the chocolate mixture alternately
With buttermilk, beating after each addition until batter is smooth.
Fold in the stiffly beaten egg whites.
Pour the batter into three 8 or
9 inch round layer pans, lined on bottoms with paper. (Pam sprayed)
Bake in moderate 350 F degrees oven for 35 to 40 minutes for 8 inch layers
Or 30 to 35 minutes for 9 inch layers or until cake springs back when
Lightly pressed; let cool.
This delicate cake will have a flat contour and a slightly sugary top
Crust which tends to crack.
Frost the cake top and between layers with coconut pecan filling and
Frosting for 3 layer cake.
For the Coconut Pecan Filling and Frosting
Combine the evaporated milk,
Sugar, egg yolks, butter and vanilla in a saucepan.
Cook over medium heat
For 12 minutes while stirring constantly until the mixture thickens.
Remove from the heat
And add the flaked coconut and pecans; beat until cool
And spreading consistency.
Tips & Variations
No special items needed.