German Chocolate Cake

German Chocolate Cake

This German chocolate cake is one of a kind and an absolute MUST TRY! The coconut pecan filling is a signature and is the key to making this cake amazing!

Attention all chocolate lovers! This is a cake you have to try. With the perfect filling and texture this German chocolate cake will become your new favorite dessert to make for the family. Not only is it delicious but it is so fun to make! My kids love helping with this recipe and it turns out looking great at the end.

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German Chocolate Cake

Ingredients

  • 1 (4 oz) pkg Baker’s German sweet chocolate
  • 1/2 cup water
  • 2 cups flour
  • 1 t baking soda
  • 1/4 t salt
  • 1 cup buttermilk
  • 1 cup margarine or butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 t vanilla
  • 4 egg whites
  • Frosting:
  • 12 oz can evaporated milk
  • 1 1/2 t vanilla
  • 1 1/2 cups sugar
  • 3/4 cups butter
  • 4 eggs yolks, slightly beaten
  • 7 oz coconut flakes
  • 1 1/2 cups chopped pecans

Instructions

  1. Heat oven to 350 degrees and line bottom of 3- 9 inch round cake pans with wax paper.
  2. Microwave chocolate and water in a large microwave safe bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted. Stiring halfway through heating times. Stir until chocolate is completely melted.
  3. In a bowl mix flour, baking soda, and salt. 
  4. In a separate bowl beat margarine and sugar. Then add the buttermilk and then the chocolate. Then add the flour mixture. Then the egg yolks.
  5. Beat the egg white on a high speed until stiff peaks form. Then gently stir into batter. Then pour into prepared pans and bake for 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cakes and sides of pans. Then cool for 15 minutes and then remove from pans. Then remove the wax paper and put on wire racks to cool. While it cools make frosting 
  6. Frosting instructions:
  7. Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat while stirring for about 12 minutes or until thickened and golden. Remove from heat and then stir in coconut and pecans. Beat until cool and spreading consistency.
  8. Then assemble by spreading frosting in-between layers and on the tops and sides of the cake

How to Make German Chocolate Cake

Ingredients

  • 1 (4 oz) pkg Baker’s German sweet chocolate
  • 1/2 cup water
  • 2 cups flour
  • 1 t baking soda
  • 1/4 t salt
  • 1 cup buttermilk
  • 1 cup margarine or butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 t vanilla
  • 4 egg whites
  • Frosting:
  • 12 oz can evaporated milk
  • 1 1/2 t vanilla
  • 1 1/2 cups sugar
  • 3/4 cups butter
  • 4 eggs yolks, slightly beaten
  • 7 oz coconut flakes
  • 1 1/2 cups chopped pecans

Instructions

  1. Heat oven to 350 degrees and line bottom of 3- 9 inch round cake pans with wax paper.
  2. Microwave chocolate and water in a large microwave safe bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted. Stiring halfway through heating times. Stir until chocolate is completely melted.
  3. In a bowl mix flour, baking soda, and salt. 
  4. In a separate bowl beat margarine and sugar. Add the buttermilk. Then the chocolate. Then add the flour mixture. Then the egg yolks.
  5. Beat the egg white on a high speed until stiff peaks form. Then gently stir into batter. Then pour into prepared pans and bake for 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cakes and sides of pans. Then cool for 15 minutes and then remove from pans. Then remove the wax paper and put on wire racks to cool. While it cools make frosting 
  6. Frosting instructions:
  7. Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat while stirring for about 12 minutes or until thickened and golden. Remove from heat and then stir in coconut and pecans. Beat until cool and spreading consistency.
  8. Then assemble by spreading frosting in-between layers and on the tops and sides of the cake

 

 

 

 

4.3/5 (4 Reviews)

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