A classic German Chocolate Cake recipe, featuring a mild, sweet chocolate cake made tender with buttermilk and folded egg whites, and smothered in its signature gooey coconut-pecan frosting.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 (4 oz) package | German’s Sweet Chocolate |
| 1 cup | Boiling Water |
| 2 1/2 cups | Cake Flour |
| 1 teaspoon | Baking Soda |
| 1 cup | Shortening |
| 2 cups | Sugar |
| 4 | Eggs, separated |
| 1 cup | Buttermilk |
| 1 teaspoon | Vanilla |
Filling
| Measurements | Ingredients |
|---|---|
| 1 cup | Evaporated Milk or ½ pint Whipping Cream |
| 1 cup | Sugar |
| 3 | Egg Yolks, beaten |
| ½ cup (1 stick) | Butter |
| 1 cup | Coconut |
| 1/2 cup | Pecans |
Instructions
Cake
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- Melt the German chocolate in the boiling water. Set aside to cool completely.
- In a large bowl, cream the shortening and sugar together until light and fluffy. Add the 4 egg yolks one at a time, beating well after each.
- Stir in the cooled chocolate mixture and the vanilla.
- In a separate bowl, whisk together the cake flour and baking soda.
- Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour.
- In a clean, dry bowl, beat the 4 egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Filling
- In a medium saucepan, combine the evaporated milk (or cream), sugar, beaten egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Do not let it boil.
- Remove from the heat and stir in the coconut and pecans.
- Let the filling cool until it is thick enough to spread.
- Spread the filling between the cooled cake layers and over the top of the cake. The sides are traditionally left unfrosted.
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