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German Chocolate Cake Recipe
German Chocolate Cake Recipe photo by Taste of Home

German Chocolate Cake Recipe

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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! —Joyce Platfoot, Wapakoneta, Ohio
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 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
  • FROSTING:
  • 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
  • ICING:
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate

Nutritional Facts

1 slice equals 910 calories, 53 g fat (28 g saturated fat), 237 mg cholesterol, 511 mg sodium, 103 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.
Originally published as German Chocolate Cake in Country December/January 1991, p47

Nutritional Facts

1 slice equals 910 calories, 53 g fat (28 g saturated fat), 237 mg cholesterol, 511 mg sodium, 103 g carbohydrate, 4 g fiber, 11 g protein.

Reviews for German Chocolate Cake

AVERAGE RATING
   (64)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (3)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 17, 2015

"It was delishious! I doubled the icing and iced the sides as well. Then I drizzled the chocolate down the sides from just at the edge of the top. . I then added a chocolate shell around the top and bottom. Made chocolate leaves around maraschino cherries on top. It was for a couple who's favorite cake is German chocolate. And having their 68 wedding anniversary. They loved it!"

MY REVIEW
Reviewed Apr. 12, 2015

"This is the first homemade German Chocolate cake I have ever made and it turned out absolutely delicious!!! I took it to work and it was gone quick! Thanks for this awesome recipe!"

MY REVIEW
Reviewed Mar. 17, 2015

"This cake is fantastic. The cake tastes exactly like it should. The frosting is to-die for. Will definitely make this again."

MY REVIEW
Reviewed Feb. 15, 2015

"Best German chocolate cake recipe ever! I only have two round cake pans, so I turned this into a four-layer cake. It was perfect. To make it even more decadent, I frosted it with some dark chocolate buttercream. Sinfully good. Worth every calorie."

MY REVIEW
Reviewed Feb. 15, 2015

"I grew up in Wapakoneta and had to try this recipe!

I made it for my husband this Valentine's Day. I wasn't able to find cake flour in our local groceries so I had to use all purpose. The cake tasted good but was dense, almost bread-like. The icing turned out perfect. I'll try it again when I find cake flour!"

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