Rating: 3.85 stars
67 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 9

This chocolate cake with coconut-pecan topping deserves special attention. Cakes require accurate oven temperatures to bake to perfection. In too-hot ovens, cakes may develop tunnels and cracks. A too-cool oven may cause cakes to become coarse.

Source: Better Homes and Gardens

Gallery

Credit: Peter Krumhardt

Recipe Summary test

prep:
50 mins
stand:
30 mins
bake:
20 mins to 25 mins at 350°
cool:
60 mins
Servings:
12
Max Servings:
16
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German Chocolate Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.

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Instructions Checklist
  • In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.

Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.

Instructions Checklist
  • Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.

Instructions Checklist
  • Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until a wooden toothpick comes out clean. Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers. Makes 12 to 16 servings.

Nutrition Facts (German Chocolate Cake)

484 calories; total fat 29g; saturated fat 15g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 115mg; sodium 371mg; potassium 204mg; carbohydrates 52g; fiber 2g; sugar 31g; protein 7g; vitamin a 0RE; vitamin a 680IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.

Coconut-Pecan Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan slightly beat egg. Stir in evaporated milk, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in flaked coconut and chopped pecans. Cover and cool thoroughly.

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Reviews (2)

67 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 9
Rating: 5.0 stars
10/29/2019
This was the most amazing, moist, delicious German Chocolate cake I have ever made or tasted! Thank you for sharing it! I will be sharing it with many others and will be making it again! YUM!
Rating: 4 stars
10/11/2017
Wow! what a great recipe you have posted here at this web portal. Kindly saying awesome.Keep doing such a nice post . Its really help us to taste new delicious. Thanks for it.t's really my pleasure. http://cake-delivery.in/gurgaon