Pecan-Laced German Chocolate Cake Chocolate is the star of this dessert recipe, but coffee is a key ingredient because it deepens the flavor of the chocolate. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 10, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cool Time: 10 mins Bake Time: 25 mins Total Time: 40 mins Servings: 16 Jump to Nutrition Facts Ingredients 4 eggs ¾ cup butter 1 ¾ cup all-purpose flour ¾ cup pecans, toasted and ground 1 teaspoon baking soda ¼ teaspoon baking powder 2 cup sugar 1 4 ounce package sweet baking chocolate, chopped, melted and cooled 1 cup buttermilk ½ cup strong coffee or water 1 recipe Coconut-Pecan Frosting Coconut-Pecan Frosting 2 eggs 1 ⅓ cup half-and-half 1 ⅓ cup sugar ½ cup butter 1 7 ounce package (2-2/3 cups) coconut 1 cup chopped toasted pecans Directions Separate eggs. Let eggs and butter stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of three 9-inch round cake pans. Line with waxed or parchment paper; grease and flour bottoms and sides. Set aside. In large mixing bowl beat egg whites until stiff peaks form; set aside. In medium bowl stir together flour, pecans, baking soda, baking powder, and 1/4 tsp. salt. In 4-quart bowl beat butter on medium-high 30 seconds. Gradually add sugar; beat until light and fluffy. Add egg yolks one at a time, beating after each. Beat in chocolate on low. In bowl combine buttermilk and coffee. Alternately add with flour mixture to butter mixture; beat well after each. With spatula fold in egg whites. Spread batter in pans. Bake 25 minutes or until pick inserted near centers comes out clean. Cool in pans 10 minutes. Remove; peel off paper. Cool on wire racks. Prepare Coconut-Pecan Frosting. Spread 1 cup on rounded tops of two layers. Add third layer, flat side down; spread with remaining frosting. Makes 16 servings. Coconut-Pecan Frosting In saucepan slightly beat eggs. Stir in half-and-half, sugar, and butter. Cook and stir over medium heat 10 minutes, until slightly thickened and bubbly. Remove from heat; stir in coconut and pecans. Cover and cool. Makes 3-1/2 cups. Rate it Print Nutrition Facts (per serving) 571 Calories 33g Fat 65g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 571 % Daily Value * Total Fat 33g 42% Saturated Fat 17g 85% Cholesterol 125mg 42% Sodium 303mg 13% Total Carbohydrate 65g 24% Total Sugars 52g Protein 6g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 219mg 5% Folate, total 40.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.