German Chocolate Cake with a Twist
6 ounces German sweet chocolate broken into squares
1 1/2 sticks unsalted butter softened
1 1/2 cups granulated sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 (15 ounce) jar cooked beets drained and mashed
Cake serves 10-12.
Preheat oven to 350°F. Lightly spray juggling clown pan with Bake Easy™ Non-Stick Spray.
In small microwave-safe bowl, melt chocolate on medium power 45 seconds to 1 minute. Set aside.
Cream butter and sugar until light and fluffy. Add eggs; beat until combined. Add chocolate and vanilla.
In small bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients alternately with buttermilk, beating after each addition. Stir in beets.
Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely before decorating.
Prepare baked cake for fondant covering, instructions found on inside of fondant box. Use one box of fondant to cover cake; smooth cake and trim away excess. Use remaining fondant to decorate cake as desired.
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