Table of Contents
Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
Pipe out six-petal daisies all around the sides of the cake. If you created a smooth top, you can put them on top as well. I left the top of my cake rough. Insert a number 4 tip into a pastry bag and fill it with the yellow buttercream.
Traditional German chocolate cake gets a whole new spin with this inventive version that’s finished off under the high heat of the broiler instead of being frosted in layers. —Linda Schend, Kenosha, Wisconsin Preheat oven to 350°. Grease a 13×9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top.
Crumble 1/4 cup of the white cake into a bowl, mix in 1 small teaspoon of buttercream, and add 1 or 2 drops of yellow food coloring. Roll this cake mixture into a ball and place the ball in the center of the white cake mixture.
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