The best delicious German Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Chocolate Cake recipe today!
Hello my friends, this German Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our German Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more German Chocolate Cake.
What Makes This German Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Chocolate Cake.
Ready to make this German Chocolate Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 4 oz pkg German sweet
-cooking chocolate
1/3 c Water
1 2/3 c All-purpose flour
1 1/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
2/3 c Buttermilk
1/2 c Butter or margarine;
-softened
1 ts Vanilla extract
3 lg Eggs
—Coconut-Pecan Frosting—
1 lg Egg
1 5 oz can evaporated milk
2/3 c Sugar
1/4 c Butter or margarine
1 1/3 c Flaked coconut
1/2 c Chopped pecans
To make cake: Preheat oven to 350F. In a saucepan combine chocolate and
1/3 cup water; cook and stir over low heat until melted. Cool. In a bowl
combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add
chocolate mixture, milk, margarine and vanilla. Beat with an electric mixer
on low to medium speed until combined. Beat on high speed for 2 minutes.
Add eggs and beat 2 minutes more. Pour into two greased and floured 8- or
9-inch round baking pans. Bake at 350F for 30 to 40 minutes or until a
toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans.
Cool on racks. Frost with coconut-pecan frosting if desired.
To make frosting: In a saucepan beat egg slightly. Stir in milk, sugar and
margarine. Cook and stir over medium heat about 12 minutes or until
thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread
half on one layer. Place second layer on top of first layer and top with
remaining frosting. (Or, use to top of one 13×9-inch cake.) This is the
traditional frosting used to top German Chocolate Cake. Use it on top and
between layers but not on the sides. Note: Prep time cited above does not
include time to make frosting or allow it to cool.
Reprinted in The Sacramento Bee 9/17/97.
Yields
12 Servings
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