- 4 eggs, separated
- 4 ounces German sweet chocolate, chopped
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- COCONUT-PECAN FROSTING
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- 1/2 cup butter, cubed
- 1-1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- Let eggs stand at room temperature for 30 minutes. Line a greased 13-in. x 9-in. baking pan with waxed paper. Grease and flour the paper; set aside.
- In a microwave, melt chocolate with water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add 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 with clean beaters, beat egg whites until stiff peaks form; fold into batter.
- Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper.
- For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
- Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake. Yield: 12-15 servings.
Reviews forGerman Chocolate Birthday Cake
"Frosting was a complete disaster. I followed instructions, but it never thickened, even after an hour. Ended up adding confectioners sugar to try to thicken and it was still thin. Poured over cake (after poking holes in it to soak up liquid) just so I could present it as a very poor version of a German chocolate cake."
"This makes a special Birthday cake for family and friends!!!"
"this is a great cake recipe. the only thing that i would do different is to double the frosting because my family loves frosting"
"Reminds me of the cake my mother used to make."
"I made this at my daughter's request for her Birthday. I thought it turned out dry until I tasted it again the next day. After sitting under that yummy frosting it moistened up and was perfect. I would make this again!"
"This is delicious!"
"In the late 1950s my grandmother clipped from a newspaper a recipe for German chocolate cake. It was new to her, but being of German ancestry she decided to try it. It was a sensation with her family and became the most-requested cake she baked.Years later, we learned the history of the cake and it turns out that it was a craze that started in Texas and wasn't German at all, except that it was made with German's Sweet chocolate, a brand named after its inventor whose last name was actually German (if his last name had been France, I guess it would have been called "French" chocolate cake).Anyway, the above recipe for a single-layer rectangular cake is my favorite version. My family members have been known to argue about who gets the outside pieces because they have the most frosting."