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German Sweet Chocolate Cake

 German Sweet Chocolate Cake
This is a real treat. My sister and I always enjoy preparing this together.—Patricia Peebles, Springfield, Missouri
16 ServingsPrep: 50 min. Bake: 30 min. + cooling


  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1-1/3 cups evaporated milk, divided
  • 3 egg yolks, beaten
  • 1/2 cup butter, cubed
  • 1-1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line three greased 9-in. round baking pans with waxed paper and
  • grease the paper; set aside. In a small saucepan, heat chocolate and
  • water over low heat until chocolate is melted. Remove from the heat;
  • cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Add

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German Sweet Chocolate Cake (continued)

Directions (continued)

  • egg yolks, one at a time, beating well after each addition. Beat in
  • chocolate mixture and vanilla. Combine the flour, baking soda and
  • salt; add to creamed mixture alternately with buttermilk, beating
  • well after each addition.
  • In a small bowl, beat egg whites until stiff peaks form; fold into
  • batter. Transfer to prepared pans.
  • Bake at 350° for 30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Remove and discard waxed
  • paper.
  • For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to
  • a rapid boil over medium heat. Boil for 6-8 minutes or until mixture
  • is thickened and light caramel-colored, whisking constantly. Remove
  • from the heat; gradually whisk in remaining milk. Let stand for 5
  • minutes to cool slightly, stirring occasionally.
  • Gradually whisk in yolks. Cook and stir over medium-low heat for
  • 12-18 minutes or until frosting is slightly thickened and reaches
  • 175°. (Frosting is done when a whisk pulled through the mixture
  • exposes the bottom of the pan for a few seconds.) Remove from the
  • heat; stir in butter until melted. Stir in coconut, pecans and
  • vanilla. Cool to room temperature.
  • Place one cake layer on a serving plate; spread with a third of the
  • frosting. Repeat layers twice. Refrigerate leftovers. Yield: 16
  • servings.
Nutritional Facts: 1 slice equals 553 calories, 31 g fat (16 g saturated fat), 145 mg cholesterol, 395 mg sodium, 66 g carbohydrate, 1 g fiber, 7 g protein.