Best German Chocolate Cake
My dad’s favorite cake is German Chocolate Cake and this recipe will please all those other German Chocolate Cake lovers too! I am looking at a torn sheet of paper that I printed out years ago so if this recipe looks like yours please let me know!
Author: Can’t remember
Recipe type: Dessert
- 6 oz Baker’s Sweet German Chocolate
- ¾ Cups Boiling Water
- 3 Sticks Butter
- 3 Cups Sugar
- 6 Egg Yolks
- 6 Egg Whites
- 1-1/2 tsp Vanilla
- 3 Cups Cake Flour
- 1-1/2 tsp Baking Soda
- ½ tsp Salt
- 1-1/2 Cups Buttermilk
- Coconut Pecan Frosting
- Preheat oven to 350°F. Grease and flour three 10 inch round cake pans.
- Melt the Chocolate: Mix with ½ C Boiling water. Stir only until it is all dissolved. (Or microwave chocolate and water 1-1/2 – 3 min or until almost melted, stir until it is completely melted). Let this cool before adding it to the mixture in step 7.
- Sifting Flour: It is important to sift the flour in order to remove all the lumps. Add baking soda and salt while sifting.
- Beating the Egg Whites. Beat at high speed until peaks form (about 5 minutes). Make sure there is no egg yolks in whites.
- Mixing the Batter: Mix butter and sugar until they are fluffy and rich. This should not take but a few minutes.
- Adding Egg Yolks: Add egg yolks one at a time, while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed well enough.
- Add Melted Chocolate. Add chocolate liquid and vanilla after the egg yolk is completely mixed into the batter.
- Adding Milk and Flour: Add alternating milk, flour, milk, flour. Don’t stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.
- Fold in the Egg Whites: Fold in egg whites slowly. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake.
- Bake Cake. Put cakes in the oven for 30 minutes (35 min for 10″ pans). Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a toothpick into your cake after baking. If it comes out clean your cake is done. If it comes out gooey then it needs another five to ten minutes.
COCONUT PECAN FROSTING: 12 oz can Evaporated Milk 3 Cups Sugar 8 Egg Yolks, beaten 3 Sticks Butter 3 tsp Vanilla 1 14 oz. pkg. Flaked Coconut 3 Cups Chopped Pecans 1. Beat egg yolks, milk, and vanilla in large sauce pan with wisk until well blended. Add Sugar and butter. Cook on medium heat 12 minutes, or until thickened and golden brown, stirring constantly. Remove from heat. (Takes about 35 minutes). 2. Adding coconut and Pecans: Once you are done stirring in the above ingredients, add the coconut and pecans. 3. Cool Frosting. Cool the frosting until it is firm and easy to spread. 4. Spreading on Frosting: To frost the cake, divide the frosting into three separate, but equal parts. If you made a double batch, make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered. 5. Adding additional layers. To add other layers, carefully slide them onto the last frosted one. Repeat with all layers. Frosting the sides is optional.