German Chocolate Cake Recipe

Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 751
  • Fat:
  • 42 g
  • Saturated Fat:
  • 22 g
  • Cholesterol:
  • 193 mg
  • Sodium:
  • 527 mg
  • Carbohydrate:
  • 89 g
  • Fiber:
  • 2 g
  • Protein:
  • 9 g


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German Chocolate Cake

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Many folks in our area of Ohio are of German descent, so this recipe is especially appropriate for our region. This cake is my husband's favorite!

SERVINGS: 10-12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 30 min. + cooling

Ingredients:

  • 1 package (4 ounces) German sweet chocolate
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 egg yolks, beaten
  • 1-1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 teaspoon shortening
  • 1 square (1 ounce) semisweet chocolate

Directions:

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
    In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
    In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.
    Pour batter into prepared pans. Bake at 350° for 30 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake. Yield: 12 servings.


  • Re: German Chocolate Cake

    This sounds so good i had to put it in my recipe box. I wish i had a piece of it now.

    DENA2
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