This is not a traditional German Chocolate cake recipe. My mom got this recipe from her friend, Velma Carmack.
I loved it when my mom made this cake instead of the traditional recipe, I think it tastes a little lighter and is minus the coconut.
1 1/2 cups sugar
3/4 cup oil
1 1/2 cup buttermilk
2 1/4 cups regular sifted flour
3/4 cup sweet Ghirardelli cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
Dump all ingredients one by one into a large bowl and stir well or use an electric mixer on medium and blend until all ingredients are well mixed. Pour batter into 3 oiled and floured 8 inch cake pans. Bake at 350 for about 22 minutes or until a toothpick placed in the center of the cake comes out clean. Cool cakes completely.
In a small sauce pan combine 3 (very) heaping tablespoons of flour with 1 1/2 cups of cold water. Cook stirring continuously with a wire whisk until a thick paste forms. Cool completely.
In a large mixing bowl using an electric mixer, cream two cubes or 1 cup of real butter with 1 1/2 cup of granulated sugar. Add in the cooled flour mixture and continue beating until smooth. Add one teaspoon of real vanilla extract and 1 1/2 cups of finely chopped walnuts.
Place one layer on plate and frost top and sides of cake. Repeat until all three layers are assembled. Chill and serve.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »