- 4 ounces German sweet chocolate, chopped
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 4 large 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 large egg yolks, beaten
- 2 cups sweetened shredded 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 forGerman Chocolate Cake
"First of all, if you are short on time, just pass this recipe by. Head on down to the grocery and pick up a box of cake mix and a can of icing. No one's judging you. However, if you have some time, and want to make a stunning cake, this is the recipe for you. This was my very first attempt at making a German chocolate cake, and I am thrilled with the results! After reading the other reviews I compromised and just lined the bottoms of the pans with parchment paper, and used a really good quality cooking spray I got from Williams Sonoma on the paper and on the sides. It came out beautifully, and the paper came off fine. The icing mixture thickened in the pan just as the recipe said it would (yes, evaporated milk IS the correct milk for the recipe), and after I added the coconut and the nuts I ended up letting it cool overnight and I frosted it in the morning. The only thing I would change is to make some more chocolate drizzle -- I wished I had enough to really drizzle down the sides, and if I had left more time I would have made another batch. But I will definitely be making this one again!"
"My Taste of Home cookbooks are the best thing to hit my kitchen since Mastering the Art of French Cooking and this recipe was in one of my books. THE BEST GERMAN chocolate cake EVER!!! For Christmas, I was trying to recreate my Grandmother's and I honestly think this recipe was better. I am making it for the family's Super Bowl party and I probably will go for darker chocolate rather than the sweet. I will post, again, if it was a bad decision but I'd just like a little more intense chocolate flavor this time."
"This is not my recipe, but as an avid baker and this being my all time favorite cake, the recipe is correct. Evaporated or "canned milk" as mom called it, is correct - not sweetened condensed milk. You cook the butter, sugar, eggs and milk together until thick. If you cool this in a sink of ice water and then add nuts and coconut you will have a much thicker icing as the oils in the nuts and coconut do not release like they do in hot. Be sure not to over fold egg whites in batter as even though batter has soda and buttermilk, the egg whites do help cake to rise.If your cake fell in center, I suspect it is where you texted it for doneness. Try baking a couple of minutes longer before testing."
"Unable to find our usual German's chocolate cake recipe, I googled up this disappointment. Predominant flavor: sugar. Zero complexity to the flavor. If it were any drier it would have set fire to itself without need for candles. Immediately crumbled upon trying to slice it. I should have started on a backup cake as soon as I saw the sunken middle and found that it glued itself even to the parchment on the bottom of my springform pans. A disaster. An embarrassment. If I could give this less than one star, believe me, I would."
"This is my second review of this recipe, because, AGAIN some one has requested me to make this.I am a Baker and is one of my most requested items."
"I made this cake for my husbands birthday. It turned out awesome. One thing I did different (and did not have any issues with cake sticking to waxed paper), I used shortening to grease sides only of the pans and put the waxed paper on the bottom (no grease on top or bottom of paper). The paper peeled right off. I had no issues with the frosting not setting up. The recipe is a definite keeper!"