German Chocolate Cake Recipe
Ingredients
Scale
- 1 (4 ounces) package sweet dark chocolate
- 1/2 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (softened)
- 2 cups of sugar
- 4 eggs (separated)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Frosting-
- 1 (12 ounces) can evaporate milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 4 egg yolks (slightly beaten)
- 1 1/2 teaspoons vanilla extract
- 1 (7 ounces) package shredded coconut (about 2–2/3 cups)
- 1 1/2 cups chopped pecans
Instructions
- Pre-heat the oven to 350 degrees. Grease and flour 3 (9 inches) round baking pans. Over a double boiler add water and chocolate, melt the chocolate. Stir until chocolate is completely melted and well combined.
- Remove from heat and set aside. In another bowl sift flour, baking soda, and salt. Set aside.
In a large bowl beat butter and sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time beating well after egg one is added. Stir in melted chocolate and vanilla extract. Add the flour mixture alternately with buttermilk beating well after each addition (so add a little flour, then a little buttermilk, repeat until gone). Beat egg whites with an electric mixer on high speed until they form a peak. Fold egg whites into batter. - Pour and divide evenly into the 3 baking pans. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
- Remove from oven and cool for 15 minutes. After 15 minutes remove from the cake pans and finish cooling on wire racks.
To make the frosting- In a large saucepan add milk, sugar, butter, egg yolks, and vanilla. Cook on medium heat for 12 minutes while stirring constantly until the mixture has thickened and is golden brown. - Remove from heat, stir in coconut and pecans. Cool to room temperature and spreading consistency.
- Spread the frosting between each of the layers and then over the top and sides of the entire cake.
Find it online: https://blogchef.net/german-chocolate-cake-recipe/