German Chocolate Cake

  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Servings: 16 servings


  • 3 count eggs
  • 1 count egg
  • 2/3 cup sugar
  • 1/4 cup butter
  • 1 1/3 cup coconut flaked
  • 1/2 cup chopped pecans
  • 5 ounce evaporated milk
  • 3/4 cup buttermilk or sour milk
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 4 ounce chocolate baking sweet
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cup flour
  • 2/3 cup butter


    1. Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes.
    2. Meanwhile, grease and lightly flour two 9x1 1/2 inch or 8x1 1/2 inch round cake pans; set aside.
    3. In a medium bowl stir together flour, baking soda, and salt; set aside.
    4. In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until chocolate is melted; cool.
    5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating well after each addition. Beat in cooled chocolate mixture and vanilla. Alternately add flour mixture and buttermilk to butter mixture; beat on low speed after each addition until combined.
    6. Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into batter. Spread batter into the prepared pans.
    7. Bake in a 350 degree oven for 20 to 25 minutes for 9 inch pans, 25 to 30 minutes for 8 inch pans, or until wooden toothpick inserted near center comes out clean. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks.
    8. Spread Coconut-Pecan Frosting over the top of each cake; stack the layers. Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Sir in one 5-ounce can evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1 1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.


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