This German chocolate cake recipe has been in my family for a very long time. My great-grandma knew this recipe by heart! My father was born on her birthday so she made this cake for him every year.
Ingredients
- 1 package Baker's German's Sweet Chocolate® , 4 ounce
- 0.5 cups boiling water
- 1 cup butter , softened
- 2 cups white sugar
- 4 large eggs , separated
- 1 teaspoon vanilla extract
- 2.5 cups sifted all purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 cup white sugar
- 3 eggs yolks
- 0.25 cups butter
- 1 teaspoon vanilla extract
- 1.33 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
-
2
To make the chocolate cake: Stir chocolate into boiling water until melted; set aside to cool.
-
3
Beat 1 cup of softened butter with 2 cups of sugar in a large bowl with an electric mixer until lighter in color and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition.
-
4
Beat in 1 teaspoon of vanilla extract and cooled chocolate mixture until thoroughly blended.
-
5
Sift flour, baking soda, and salt into a bowl; mix into chocolate cake batter, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
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6
Beat egg whites in a metal or glass bowl until stiff peaks form when the beaters are lifted straight up; gently fold into chocolate cake batter, keeping as much volume as possible.
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7
Pour batter into prepared cake pans.
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8
Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before turning out onto wire racks to cool completely.
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9
To make the pecan coconut frosting: Pour evaporated milk into a large saucepan. Mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.
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10
Remove from heat, and mix in coconut and pecans, beating until frosting has cooled and is spreadable.
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11
Spread frosting between each layer and on top of the cake. Enjoy!
Nutrition Facts
Per serving
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