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Homemade German Chocolate Cake recipe

Homemade German Chocolate Cake recipe

For the cake:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup of water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups of sugar
4 eggs, separated
1 teaspoon vanilla1 cup buttermilk
For the coconut-pecan frosting:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped

Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pan with parchment; spray sides with cooking spray. Microwave chocolate and water in a large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda, and salt. Beat butter and sugar in a large bowl with a mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto the top of the cake.

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  1. There is no recipe for the pecan coconut filling!��

    1. Mix all ingredients except coconut and pecans together in a saucepan over medium low heat. Stir CONSTANTLY for about 14 minutes. Take off heat and mix in coconut and pecans. If you don't stir constantly and let it get too hot and come to a boil, the egg yolks will scramble.

  2. Thanks a ton for this response!! Life saver!


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