- 4 ounces German sweet chocolate, chopped
- 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
- 1-1/2 cups sugar
- 1-1/2 cups evaporated milk
- 3/4 cup butter
- 5 egg yolks, beaten
- 2 cups flaked coconut
- 1-1/2 cups chopped pecans
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon shortening
- 2 ounces semisweet chocolate
- 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.
- Preheat oven to 350°. In a large 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 flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
- Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in 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.
- In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.
Reviews for German Chocolate Cake
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I made this cake exactly as the recipes reads. It was AWESOME! The only concern I had was how thick the frosting was meant to be so a little more detail would have helped. I stirred until just boiling, removed it from the heat (similar to pudding) and then stirred in the coconut, pecans and vanilla extract. I let it cool for 30-minutes or so until it thickened more and it all came out perfect. No problems whatsoever. Highly recommend!!
I made this cake for my twin sons birthday. The only problem was the cake layers did not stick together once it was frosted. But it was delicious!!
This takes a little time to make but is so worth it for a special occasion!!! Baking a cake from scratch always gives you a superior product!!! As a TOH field editor, I try many new recipes and this is a keeper!
Can someone say WOW? I made this step by step and it came out GREAT! The only thing that gave me a little concern was the frosting. It said to store constantly until thick and golden. I would have preferred more detail. I wasn't sure if it was thick enough or golden enough but it turned out so I was happy.
It's really flavorful and just the right amount of coconut. Delicious , not too sweet and easy to make.