German Chocolate Cake
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German Chocolate Cake
12 generous servings
Bob Beaudry inherited this recipe from Valerie Hill when she left the Majestic Cafe. She developed it from a version she found in an old church cookbook, which makes the cake an authentic hand-me-down.
The cake can be baked in 3 disposable 8 1/2 -inch aluminum cake pans.
For the cake:
1/2 cup unsweetened cocoa powder, such as Hershey's brand
1 tablespoon coffee extract (may substitute 1 tablespoon brewed espresso)
1/2 cup plus 2 tablespoons water
3/4 cup buttermilk
4 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
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