Traditional German Chocolate Cake

Indulge in the rich layers of our Traditional German Chocolate Cake, featuring a moist chocolate base and a luscious coconut-pecan filling. Perfect for special occasions or a delightful treat any day.

Prep time: 30 minutes
Cook time: 35 minutes
Serves: 12

Ingredients

4 oz Baker's German's Sweet Chocolate

1/2 cup boiling water

1 cup butter, softened

2 cups sugar

4 eggs, separated

1 tsp vanilla extract

2 1/2 cups cake flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla extract

1 1/3 cups flaked coconut

1 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.

2. Melt chocolate in boiling water, stirring until smooth. Let it cool.

3. Cream butter and sugar until fluffy. Add egg yolks one at a time, mixing well.

4. Stir in cooled chocolate and vanilla.

5. Combine flour, baking soda, and salt in a separate bowl.

6. Add flour mixture alternately with buttermilk to the chocolate mixture, beginning and ending with flour.

7. Beat egg whites until stiff peaks form and fold into batter.

8. Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

9. For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat, stirring constantly until thickened.

10. Remove from heat and stir in coconut and pecans. Cool to room temperature.

11. Spread frosting between layers and over top of the cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, allow slices to come to room temperature, or microwave on low in short intervals until just warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.