by Manuela Bussler -Sweeney
Everybody always told me they loved the German chocolate cake.
I always thought they meant a Chocolate Torte. Then they would tell me about it and I was confused. (That was when I was fairly new in the USA.)
One day in the baking aisle, I saw the green chocolate bar and it said it was German Chocolate. I researched the chocolate and the creator of it was called Samuel German. Now it made sense.
I loved the cake part because it's just so good. I just find frostings that would go well with it. The mascarpone frosting I saw on Sally's Blog I think it was. It sounded good so I went with it.
1 pkg 4 0z Bakers German Sweet Chocolate
1½ cups of sugar
1 tsp vanilla
2 cups of flour divided
1 tsp baking soda
¼ tsp salt
1 cup buttermilk
Heat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and the mixture is well blended.
Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla.
Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
Spoon into 24 paper-lined muffin cups, or 2 9” pans lined with parchment paper
Bake 25 to 30 min. or until a toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
600ml of heavy cream beaten stiff.
2 8 oz containers of Mascarpone cheese( room temp)
on low speed until just blended with
1 cup + powdered sugar
And 1 tsp clear vanilla.
Decorate to your liking.
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Words to the Wise
"When people do not accept divine guidance, they run wild. But whoever obeys the law is joyful."
Proverbs 29:18 (NLT)