German Chocolate Cake
- Prep Time: 30 mins
- Cook Time: 42 mins
- Total Time: 1 hour 12 minutes
- Yield: 16 1x
Ingredients
Scale
- 4 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces German’s sweet chocolate
- 1/2 cup boiling water
- 1 cup (1/2 pound) soft butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Icing:
- 4 egg yolks
- 12 ounces evaporated milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups sugar
- 12 tablespoons (3/4 cup) butter cut into pats
- 7 ounce package flaked coconut
- 1 1/2 cups chopped pecans, toasted
Instructions
- Set oven to 350ºF and grease 3 9″ cake pans. Line bottoms with waxed or parchment paper.
- Separate eggs. Beat egg whites with whisk attachment on high speed. Set aside.
- Sift flour with baking soda and salt. Set aside
- Chop chocolate and place in a medium bowl. Add boiling water and stir until melted.
- Cream butter with sugar.
- Add egg yolks one at a time until well combined.
- Pour in chocolate while mixing. Add vanilla.
- Add flour alternately with buttermilk, about 1/3 at a time, until combined and smooth.
- Fold in beaten egg whites.
- Divide between pans and bake 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool 5 minutes in pan. Loosen edges and invert onto cooling racks. Cool completely before icing.
- Make icing:
- Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.
- Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.
- Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.
- Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.
Notes
*Original recipe used shortening instead of butter in the cake and whipping cream instead of evaporated milk in the icing.
Find it online: https://hilahcooking.com/german-chocolate-cake/