baking · cakes · Celebrations

My Favorite German Chocolate Cake

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The holidays usually leave all of us feeling like our jeans certainly must have shrunk in the wash, right?  Cough!  Cough!  I know I have eaten more than my share of sugar and carbs over Christmas and New Year’s and should be staring at a simple salad for the next month!  But life happens!  Things like birthdays come even after the holidays and we find the need for a great cake in order to celebrate.  If you can celebrate with tofu, I applaud you!  My family would cut my branch off the family tree! So…

I make cake.

Decadent ones because special days deserve special dessert!

German Chocolate Cake 2

This German Chocolate cake recipe from Bakers Chocolate is my all-time go-to recipe.  The cake layers are light and fluffy and the frosting is heavenly!  I made this recently for my dad’s birthday because it’s a favorite.  If you make it for someone who loves German Chocolate it will be their favorite, too!!

German Chocolate cake

 

INGREDIENTS

  • CAKE:
  • 1 (4-ounce) package baker’s German sweet chocolate
  • 1/2 cup boiling water
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING: (I like making the frosting cover the sides of the cake, though a typical German Chocolate only has frosting between the layers)
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups sugar
  • 4 egg yolks, slightly beaten
  • 3/4 cup butter or margarine
  • 1 1/2 teaspoons vanilla
  • 2 cups shredded coconut
  • 1 1/2 cups chopped pecans

PREPARATION

STEP 1

Coconut-Pecan frosting (recipe follows).

Preheat the oven to 350° F.

Melt chocolate in water, and let cool.

Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.

Mix flour, soda, and salt.

Beat in flour mixture alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes.

Frost cake.

COCONUT-PECAN FROSTING:
Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat.

Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

Who will you be celebrating soon?  I hope you’ll add this cake to your recipe box!

Refresh others with decadent dessert!

denise a

2 thoughts on “My Favorite German Chocolate Cake

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