The Very Best German Chocolate Cake

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The Very Best German Chocolate Cake. A homemade cake with a coconut pecan frosting. Perfect recipe for Thanksgiving or Christmas.

 

The Very Best German Chocolate Cake
Ingredients
  • Cake:
  • 2 4 oz. packages sweet chocolate baking bars
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Frosting:
  • 2 cups chopped pecans
  • 1 12 oz can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 6 egg yolks lightly beaten
  • 2 cups sweetened flaked coconut
  • 1 1/2 teaspoons vanilla extract
Instructions
  1. Cake:
  2. Preheat oven to 350 degrees F.
  3. Lightly grease 3 (9-incround cake pans; line bottoms with parchment paper, and lightly grease paper.
  4. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
  5. Combine flour and next 2 ingredients in a medium bowl.
  6. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  7. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  8. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool in pans on wire racks 15 minutes.
  9. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
  10. Frosting:
  11. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
  12. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
  13. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

 

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