My oh my, this is the chocolate cake of your dreams! Three layers of chocolate cake with that luscious and amazing German chocolate frosting between, and topped with drizzled chocolate. This is a cake that is sure to become a family favorite. If you’re looking for a special cake, here it is – this is absolutely fabulous!
German chocolate cake was not named for the country, but rather for the person who created it: Sam German. It was originally known as German’s chocolate cake. Sam was an employee of the Baker Chocolate Company in the mid-1800s, and he made a baking chocolate that was sweet enough to eat by itself. In the 1980s, Baker’s chocolate became part of Kraft Foods who still manufacturers and distributes German’s Sweet Chocolate.
A German chocolate cake is a taste treat all its own. The chocolate has a lovely light chocolate flavor and the pecan, caramel frosting tops it perfectly. This is an amazing cake.
German Chocolate Cake Recipe
Ingredients for German Chocolate Cake:
- 2 ½ cups flour (cake flour is great to use, if you have it)
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup water
- 4 ounces German Sweet Chocolate
- 4 egg whites
- 1 cup butter, softened
- 2 cups sugar
- 4 egg yolks
- 1 tsp. vanilla
- 1 cup buttermilk
Traditional German Chocolate Filling:
- 2 cups evaporated milk
- 2 cups sugar
- 6 egg yolks
- 1 cup butter
- 2 tsp. vanilla
- 2 cups pecans, chopped
- 2 cups coconut
- 3 tsp. shortening
- 6 ounces semi-sweet chocolate
Directions for making German Chocolate Cake:
Preheat the oven to 350 degrees. Grease and flour three 9-inch cake pans (don’t use 8-inch pans or the layers will be too thick).
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a small saucepan, heat the water and the German sweet chocolate until melted – stirring constantly. Remove from heat and allow to cool.
In a large glass or metal mixing bowl, beat the egg whites until stiff peaks form. Set aside, but only for a few minutes.
In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Mix in the cooled chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk. By hand, fold the egg whites into the chocolate batter until no streaks remain.
Gently distribute batter equally into the 3 prepared 9-inch pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted near the center of a layer comes out nearly clean. Allow to cool for 10 minutes in the pan, then remove from the pan and finish cooling on a wire rack.
Filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture has thickened. Remove from heat and stir in the vanilla, chopped pecans, and coconut. Cool until thick enough to spread.
Spread the filling between the layers and on top of the cake only.
Drizzle: In a small saucepan, melt the shortening and the chocolate. Stir until smooth and drizzle over the cake.
(From Simply Sandra’s Blogspot)
Other delicious chocolate cake recipes:
Turtle chocolate cake recipe – yum, yum yum!!!
Hot fudge cake recipe – makes its own sauce while it bakes
Best chocolate cake recipe – this is so moist and delicious
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