German Chocolate Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic layered German Chocolate Cake featuring a tender buttermilk-chocolate crumb and a rich, cooked coconut-pecan filling. This vintage masterpiece is a guaranteed crowd-pleaser for any special occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 35 mins | None | 1 3-layer cake |
🔪 Key Equipment
- three 8-inch round cake pans
- large bowl
- separate bowl
- clean bowl for egg whites
- medium saucepan
- whisk
- wooden spoon
- toothpick
Ingredients
Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (4 oz) package | German’s Sweet Chocolate | unwrapped |
| 1 cup | Boiling Water | hot |
| 2 1/2 cups | Cake Flour | sifted |
| 1 teaspoon | Baking Soda | level |
| 1 cup | Shortening | room temperature |
| 2 cups | Sugar | granulated |
| 4 | Eggs | separated |
| 1 cup | Buttermilk | cold |
| 1 teaspoon | Vanilla | extract |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Evaporated Milk or ½ pint Whipping Cream | undiluted |
| 1 cup | Sugar | granulated |
| 3 | Egg Yolks | beaten |
| ½ cup | Butter | 1 stick |
| 1 cup | Coconut | shredded |
| 1/2 cup | Pecans | chopped |
Instructions
Step 1: Prep and Cake Batter
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- Melt the 1 (4 oz) package German’s Sweet Chocolate in the 1 cup boiling water. Set aside to cool completely.
- In a large bowl, cream the 1 cup shortening and 2 cups sugar together until light and fluffy. Add the 4 eggs (yolks) one at a time, beating well after each.
- Stir in the cooled chocolate mixture and 1 teaspoon vanilla.
- In a separate bowl, whisk together the 2 1/2 cups cake flour and 1 teaspoon baking soda.
- Add the flour mixture to the creamed mixture alternately with the 1 cup buttermilk, beginning and ending with the flour.
- In a clean, dry bowl, beat the remaining 4 eggs (whites) until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter until just incorporated.
- 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.
Step 2: Coconut-Pecan Filling and Assembly
- In a medium saucepan, combine the 1 cup evaporated milk (or cream), 1 cup sugar, 3 egg yolks, and ½ cup 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 1 cup coconut and 1/2 cup pecans until well combined.
- 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, leaving the sides traditionally unfrosted until set.
💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
Original Recipe Scan
