German Chocolate Cake, three layers of sweet, rich chocolate cake, creamy coconut pecan filling, and covered in a chocolate buttercream frosting.
My all time favorite cake at Thanksgiving and Christmas is the classic German Chocolate Cake.
After reading about the origin of the German Chocolate Cake, it was interesting to know that the cake did not originate in Germany.
The chocolate itself was founded by Samuel German in 1852, hence the name of the chocolate. The first published recipe for German Chocolate Cake was in a Dallas newspaper in 1957 and came from a homemaker.
There are a lot of recipes for this cake with the most popular being the one on the box of Baker's German's Sweet Chocolate.
While it is the recipe my Mother used, I began a few years ago trying to step out on my own to see if there were other recipes I would like better.
On my venture, I did choose not to deviate from the gooey caramel flavored filling, laced with coconut and pecans, in between the layers, "that just couldn't happen".
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOW TO MAKE GERMAN CHOCOLATE CAKE.
Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for German Chocolate Cake and similar recipe ideas you can have.
Or you canscroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
Some people like to frost the whole cake with this yummy filling, and I suppose that would be ok, but I grew up with my Mother only putting it in between the layers and frosting the outside of the cake with chocolate frosting.
This brings me to the frosting - I did try an array of frosting recipes, from a Dark Chocolate Frosting, Milk Chocolate Frosting, and even an Espresso Chocolate Frosting, which I frosted my German Chocolate Cake with last year.
I have concluded that my Mother's recipe is the bestGerman Chocolate Cake, "Granny's Recipe" I have ever had.
It is perfectly moist and full of flavor, not to mention a Perfect Chocolate Frosting that can't be beaten!
WHAT YOU NEED TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2 tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
- 1-1/2 cups PLANTERS Chopped Pecans
GERMAN CHOCOLATE CAKE
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 eggs, separated
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
PERFECT CHOCOLATE FROSTING
- 1/2 cup butter, softened
- 1/4 cup shortening
- 3 cups powdered sugar
- 3 tablespoons cocoa powder
- 1/3 to 1/2 cup half and half
- 1 teaspoon vanilla
HOW TO MAKE GERMAN CHOCOLATE CAKE
COCONUT PECAN FILLING
- Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well blended.
- Add sugar and butter; cook on medium heat for 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well. Cool to desired spreading consistency; set aside.
GERMAN CHOCOLATE CAKE
- Heat oven to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in a medium microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted; Set aside.
- Beat egg whites in the bowl of a mixer with the whisk on high speed until stiff peaks form; set aside.
- In a medium bowl, sift flour, baking soda, and salt; set aside.
- Beat butter and sugar in the bowl of a mixer with the paddle attachment 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.
- Remove bowl from mixer and fold in egg whites with a rubber spatula until well blended, being careful not to break down the egg whites too much.
- Pour batter into prepared pans. Bake for 30 min. or until the toothpick inserted in the center comes out clean.
- Immediately run a small spatula around cakes in pans. Cool cakes in pans for 15 min.; remove from pans to wire racks. Cool completely.
- Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Frost the sides and around the edge of the top with
PERFECT CHOCOLATE FROSTING
- Sift together powdered sugar and cocoa powder; set aside.
- In a bowl of an electric mixer, using the whisk, on medium, cream together shortening, butter, and 1 cup powdered sugar mixture until smooth and creamy.
- Add vanilla and half and half a tablespoon at a time with the remainder of the powdered sugar mixture.
- Add only enough milk to get the creamy texture for frosting a cake.
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Kay Little @ Cooking with KKay Little
