German Chocolate Cake

10 Sep
German Chocolate Cake
Growing up, I watched my mom make this once a year for my dad. Although I’ve always loved it; I’ve never made it because it always looked like so much work. I’m actually not much of a cake baker. I’m generally into quick baking fixes — cookies, muffins, and things like that. But I volunteered to bring a cake to a friend’s party, and this one came to mind.
After digging around online for different recipes, it seemed like most people were making the original recipe. I even called my mom and she confirmed that all these years she’s been using the recipe on the Bakers German Chocolate box. So, not wanting to fix reinvent the wheel, I stuck with the original recipe listed below.

German Chocolate Cake

Cake Recipe
1 pkg.  (4 oz.) Bakers German’s Chocolate
1/2 cup  water
4 eggs, separated
2 cups  flour
1 tsp.  baking soda
1/4 tsp.  salt
1 cup  butter, softened
2 cups  sugar
1 tsp.  vanilla
1 cup  buttermilk


  1. Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round pans with waxed paper and spray sides with cooking spray.
  2. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  3. Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. In a separate bowl, mix together flour, baking soda and salt.
  4. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Gently mix in egg whites until well blended. Pour into prepared pans.
  5. Bake for 30 minutes or until toothpick inserted in centers comes out clean (rotate pans halfway through baking if on different racks). Immediately run small rubber spatula around cakes in pans. Cool cakes in pans 15 minutes; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Coconut-Pecan Filling and Frosting Recipe
4 egg yolks
1 can  (12 oz.) evaporated milk
1 1/2 tsp.  vanilla
1 1/2 cups  sugar
3/4 cup  butter
1 pkg.  (7 oz.) flaked coconut (2 2/3 cups)
1 1/2 cups  chopped pecans


  1. Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat for 12 minutes or until thickened and golden brown, stirring frequently. Remove from heat.
  2. Add coconut and nuts; mix well. Cool to desired spreading consistency.


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