This is one of my favorite cakes to make during the holidays. It brings with it lots of memories. My dad loved it. Now I ‘m not one of those sweet lovers, even though I do love to bake. But, I have been known to cut myself a huge piece of this German Chocolate Cake and love every moment of indulgence. There is nothing like it. The coconut pecan frosting and filling is heavenly by itself, but with the sweet German chocolate layers it is completely sinful! Putting this recipe together takes a little more time especially when the baker (being me) seizes the chocolate and then has to make a run to the grocery, which is a fifteen minute trek one way.
Even though it is a bit more complicated than just a pound cake or this Hummingbird Cake, it is totally worth the extra effort.
You will need 1 package of Baker’s German Sweet Chocolate. Microwave chocolate and 1/2 cup of water for 45 seconds. Stir and if needed heat 30 seconds longer until chocolate is completely melted.
Here’s what happens if you microwave it for too long!!! Only 30 seconds too long!
Cream together 2 sticks of butter and 2 cups of sugar.
Separate 4 eggs. Check here for tips on separating egg yolks from egg whites. Place egg whites in a small mixing bowl to use later in the recipe. Add egg yolks 1 at a time beating well after each.
This is the mixture after beating in 4 egg yolks.
Add a teaspoon of vanilla.
Stir in chocolate mixture.
Mix together dry ingredients. You will need 2 cups of flour, 1 teaspoon baking soda and 1/4 teaspoon of salt. Add flour mixture alternately with 1 cup of buttermilk, beating after each addition. Your batter will look like this.
Beat egg whites in another bowl until stiff peaks form.
Gently stir beaten egg whites into the chocolate batter using a wooden spoon. I made an 8 in the batter as I stirred. Be careful trying not to deflate the egg whites, but you will want all the white to be mixed in. Here is what your batter should look like after mixing in the whites.
Pour batter into 3 9-in. cake pans that have been lined with wax paper. Bake for about 30 minutes or until the cake springs back when lightly touched in the middle.
When taken from the oven immediately run a spatula around the sides of the pans.
Cool the layers for about 15 minutes. Place a wire cooling rack on top of the pan.
Flip it over and remove the waxed paper.
Cool the layers completely.
Meanwhile make the decadent Coconut-Pecan Filling and Frosting.
Add 1can (12 ounces) evaporated milk to 1 1/2 cups sugar and 1 1/2 sticks butter.
Add 4 egg yolks and 1 1/2 teaspoons vanilla. Cook over medium heat for about 15 minutes or until thickened and golden brown.
Here it is cooked until golden brown.
Add 7 ounces of coconut and 1 1/2 cups of chopped pecans. Cool to room temperature. Frost the first layer.
Then add the second layer.
Add the top layer. Frost the sides and the top. Remove the waxed paper strips from the cake plate and here’s what you have. One delicious cake.
German Sweet Chocolate Cake from Baker’s
- 1 package (4 ounces) Baker’s German’s Sweet Chocolate
- 1/2 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter softened
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup buttermilk
- 4 egg whites
- Heat oven to 350 degrees. Grease and flour 3 9-inch cake pans and line with waxed paper.
- Microwave chocolate and water in a large bowl on high for 45 seconds. Stir and microwave for another 45 seconds or until chocolate is melted and mixture is smooth.
- Mix flour, baking soda and salt together and set aside.
- Beat butter and sugar until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Sir in cooled chocolate mixture and vanilla.
- Add flour mixture alternately with buttermilk, beating after each addition until smooth.
- Beat egg whites in another bowl until stiff peaks form.
- Gently stir into batter.
- Pour into prepared pans.
- Bake 30 minutes or until cake springs back when lightly touched in the center.
- Immediately run spatula between cakes ans sides of pans.
- Cool 15 minutes; remove from pans. Remove waxed paper. Cool completely on wire racks.
- Spread Coconut-Pecan Frosing betwen layers and over top of cake. Makes 12 servings.
Coconut-Pecan Filling and Frosting
- 1 can (12 ounces) evaporated milk
- 1 1/2 cup sugar
- 3/4 cup ( 1 1/2 sticks) butter
- 4 egg yolks, slightly beaten
- 1 1/2 teaspoons vanilla
- 1 7 ounce package of Coconut ( 2 2/3 cups)
- 1 1/2 cups chopped pecans
- Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. A note of caution here. When the butter begins to melt use a wire whisk to mix all the ingredients together. If it is not mixed properly you will have small pieces of scrambled eggs in your frosting.
- Cook and stir on medium heat until thickened and golden brown. The directions give the time as 12 minutes. For me in takes about 20 – 25 minutes.
- Remove from heat.
- Stir in coconut and pecans. Cool to room temperature and of spreading consistency. If you are in a big hurry put the pan in the freezer and stir every few minutes.
The Teacher Cooks