German Chocolate Cake Recipe

Serving a classic, luscious German Chocolate Cake is a perfect dessert choice. The rich ingredients burst with the tantalizing flavors of pecans and coconut to the delight of everyone.

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Need:

Three 9-inch round cake pans
Wax paper
Small saucepan to melt chocolate
Small & large mixing bowls
Mixer
Spoon
Spatula or knife


Ingredients:

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4 ounces semi-sweet chocolate
1/3 cup boiling water
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine
1 1/3 cups sugar
3 eggs, separated
3/4 teaspoon vanilla
3/4 cup buttermilk
Coconut-pecan frosting (recipe following below)

Directions:

  • Heat oven to 350°F/180°C.
  • Line bottoms of cake pans with wax paper for easy removal after baking.
  • Mix boiling water and chocolate in saucepan.
  • Stir until chocolate is completely melted, then cool.
  • Mix flour, baking soda and salt, then set aside.
  • In a large bowl, beat butter and sugar with mixer on medium speed until light and fluffy.
  • Add egg yolks one at a time. Beat well after adding each one.
  • Add chocolate and vanilla. Stir until blended.
  • Add flour mixture then buttermilk. Beat well after adding each one.
  • In a small bowl, beat egg whites with mixer on high speed until stiff peaks form.
  • Gently stir egg whites into batter.
  • Pour equal amounts into prepared pans.
  • Bake 35 minutes or until a toothpick inserted in center comes out clean.
  • Upon removing from oven, run spatula or knife around side of cake for easy removal.
  • Cool 15 minutes, then remove from pans. Remove wax paper.
  • Cool completely on wire racks.
  • Prepare frosting (see below).


Makes:

About 12-16 servings.

Coconut Pecan Frosting

Need:

Medium saucepan
Spatula or knife
Spoon

Ingredients:

1 can (14 ounces) sweetened condensed milk
3 egg yolks, beaten slightly
1/2 cup (1 stick) margarine
1 teaspoon vanilla
1 1/3 cups coconut flakes
1 cup chopped pecans

Directions:

  • Stir sweetened condensed milk, egg yolks and margarine in saucepan.
  • Cook over low heat.
  • Stir constantly until thick and bubbly.
  • Remove from heat.
  • Stir in vanilla, coconut and pecans.
  • Cool slightly.
  • Spread coconut-pecan frosting between layers and over top of cake.

Makes:

About 2 2/3 cups frosting.



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