- 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
"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!"
"I must say, I should have read the reviews before making this cake. I too had issues of with the cakes sticking. It was a bit disappointing to say the least, but we made the best out of the situation, by just frosting the remainder of the cakes in the pans. Is it a deal breaker? No. The cake itself is flavorful. Its not overly sweet, which my family and I appreciate. On to the icing. I found that the icing is pretty tasty and complements the cake well. I did not have issues with it bubbling over, over cooking, or it being evaporated milk. Hope this helps."
"I have to agree with kathycooks1943.....what a disaster. The frosting calls for EVAPORATED milk. I tried that and it was like water. Then I used condensed milk and that worked. I greased the wax paper and my cake stuck to it. All was crumbles. The absolute worse thing is that this cake was for my son's birthday. I don't know how anyone could have had frosting by using the evaporated milk??????"