Indulge in the classic decadence of an authentic German Chocolate Cake. This timeless dessert features a moist, rich chocolate cake layered with a luscious coconut-pecan frosting. Perfect for celebrations or simply to satisfy a sweet craving, this cake will transport your taste buds to dessert heaven with every bite.
Ingredients:
For the Cake:
- 1 package (4 oz) Baker’s German’s sweet chocolate
- 1/2 cup boiling water
- 1 cup butter or margarine
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Filling and Topping (Coconut-Pecan Frosting):
- 4 egg yolks
- 1 can (12 oz) evaporated milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 1 package (7 oz) Baker’s angel flake coconut (about 2 2/3 cups)
- 1 1/2 cups chopped pecans
Optional Chocolate Frosting:
- 1/2 cup (1 stick) butter, softened
- 9 squares (50 ml) Baker’s German’s chocolate, melted and cooled
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Directions:
- Prepare the Cake:
- Melt the chocolate in boiling water and let it cool.
- Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time.
- Stir in the vanilla and cooled chocolate mixture.
- Combine the flour, baking soda, and salt. Add the flour mixture to the batter alternately with buttermilk, beginning and ending with the flour mixture.
- Beat the egg whites until stiff peaks form and gently fold into the batter.
- Pour the batter into three 9-inch layer pans lined with wax paper on the bottom.
- Bake at 350°F for 30 minutes or until the cake springs back when lightly pressed in the center. Cool the cakes in the pans for 15 minutes, then remove from pans and cool completely on wire racks.
- Prepare the Coconut-Pecan Frosting:
- Beat the egg yolks, evaporated milk, and vanilla in a large saucepan with a wire whisk until well blended.
- Add the sugar and butter; cook on medium heat for about 12 minutes, stirring constantly, until thickened and golden brown.
- Remove from heat and stir in the coconut and pecans. Cool to room temperature, ensuring the frosting is of spreading consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread with one-third of the frosting. Repeat with the second and third layers, spreading the remaining frosting on the top and sides of the cake.
- Optional Chocolate Frosting:
- Mix the softened butter, melted chocolate, powdered sugar, vanilla, and milk until smooth. Use as a garnish or additional layer if desired.
Conclusion and Tips:
This German Chocolate Cake is a showstopper at any gathering, offering layers of rich chocolate and creamy coconut-pecan frosting. For a variation, you can add maraschino cherries or pecan halves for a decorative touch. Share your baking experiences and tips in the comments below!