November 17th, 2009RecipesDebbie Williams 0 Comments

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
3 eggs
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.


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