A spectacular German Chocolate cake made from scratch, using cake flour
Great German Chocolate Cake and Icing
- 1/2 cup water
- 4 (1 ounce) squares German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites
1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 egg yolks, beaten
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
1/2 teaspoon shortening
- 1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
This cake tasted AWESOME!!! It came out perfect. Thanks so much for this recipe, everyone absolutley loved it!
Hands down the BEST German chocolate cake ever. If you want to take the frosting up a notch, toast the chopped pecans & let cool before adding them. Yumm!!
The most delicious geerman choc cake I've ever had!
MUCH better to toast the pecans first. To toast: Spread pecans on a baking sheet and bake at 350* for 5 minutes.
Can this be done in a 13 by 9 cake pan or a 15 by 17 cake pan ! Or will it require doubling the reciepe! TIA
Thank you for this recipe, Im going to try it tomorrow!! cant wait!!
Would this be dense enough to carve? I have a topsy turvy German Chocolate cake order... this sounds absolutely delicious!
Will try this recipe later in the week, thankyou!!
I've used this recipe over and over... it's delicious! It has a very tender, light, fluffy crumb... it' is marvelous!! The icing is so good you will have to slap your hand to make yourself stay out of it :)
This is amazing. I've never made a German chocolate cake from scratch and I never have to look for a different recipe. This is a keeper! Thanks for sharing.
I just made this filling and it was absolutely phenomenal!
This cake is amazing! I messed up and bought fat-free evaporated milk so my icing didn't thicken up like it should have. I didn't realize it until I had already been cooking the icing for several minutes. It was still delicious, just not as much icing. Thanks so much for the recipes. I will make this again and again!
I followed the recipe exactly but my filling/frosting never thickened to "spreadable" consistency. It was a thick-ish pourable filling/frosting, but it ran down the sides of the cake. Disappointing but the recipient still loved the flavor. I just wish it could have been a "cleaner" looking cake with thicker frosting that would stay put.
Just made this cake... I've never had German chocolate before (when I was a kid coconut grossed me out) but I just made this and the cake will be picked up tomorrow. I have to resist eating it!!! My 3rd layer was too crusty (cooked to long), so my fiance claimed it, I took a bite with a little icing, hands down the best cake... don't know why I didn't like coconut before now!!!!
My icing took a little longer to thicken, added a few tablespoons of cornstarch, and of thickened perfectly.. will definitely make this again!!
I needed a German Chocolate cake for a wedding I have coming up...and this recipe is OUTSTANDING!!! I was dreading the extra step of whipping those egg whites, but after the first batch came out of the oven, I didn't mind a bit! My cakes baked like a dream! I've never been a big fan of German Chocolate, but when I trimmed the top of one of these and tasted it...it was like biting into a chocolate cloud. love, Love, LOVE! Thank you SO much for posting!!!!
My icing never thicken, I will try the corn starch and see what that does.The cake it self turned out great.
I tried this recipe last weekend and I LOVE it!! I had so many compliments on how moist the cake was and how wonderful the frosting tasted. :) Thank you for posting this. It is now one of my favorite recipes.
The best GCC ever! Just finished making the coconut icing and it's fabulous! For those who didn't get theirs to thicken...make sure to use regular evaporated milk, not fat free, use real butter and cook over medium heat. Mine was boiling for a few minutes and got a beautiful carmel color. I also toasted my coconut and pecans before combining. Thanks for the great recipe!
I stuck with my normal chocolate cake recipe and used the frosting, and it was ridicuously good. Loved by adults and kids alike :)
oh my goodness i have never made a german chocolate cake befor and only tried it one time and this is my new favorite cake. the lady i made it for absolutely loved it and i admit this is the best cake i have ever ate in my life.............yummy highly reccomend:)
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