It was super light fluffy and moist (don't overcook it even a little). It’s just got a few extra steps you’ll need to take to complete the layers and the filling. We’ve even stepped it up with the addition of a Chocolate Buttercream Frosting, but you can leave that off if you desire. Cream butter and sugar together until light and fluffy. What makes German chocolate cake different from chocolate cake? I’d love to hear your thoughts on it. Ready to give it a try? Keywords: German Chocolate Cake, Baker's German's Sweet Chocolate, chocolate bar, coconut pecan filling, coconut pecan frosting, chocolate buttercream frosting. Just remember, all comments are moderated. Many folks these days use a dark chocolate bar instead of the sweet German’s chocolate bar. This Authentic German’s Chocolate Cake is the original recipe for this super moist, mild chocolate cake, and it’s frosted with the most delectable Pecan Coconut Frosting that you’ll ever eat!! I appreciate you taking the time to write and for your visit. This is the only German Chocolate Cake recipe you'll ever need! Required fields are marked *, Rate this recipe This will hold the cake layer in place on the cake board. 1/2 teaspoon Salt This cake is super easy to make. That’s what one of the advertising pieces from back in the late 50’s said about making the Classic German Chocolate Cake from scratch. I do hope you’ll stop by again… real soon. Make sense? I recently started using these cloth baking strips around my pans. 1–1/3 cups Baker’s Angel Flake Coconut, sweetened Is it just me? I’d wanted one for a long time, and finally bought one in the Fall of 2019. Start the mixer up again, and add the egg yolks one at a time, mixing each one in after you add it. I LOVE this recipe – always moist and delicious! 1 cup Butter Add chopped chocolate to boiling water. Hi Annie, Thank you for the compliments on the cake. Make cake according to package directions. I used to decorate cakes for my children, only problem-subconsciously-I would attempt to outdo the one before, sort of self competition which is not a bad thing in theory. 1 cup Pecans, chopped. I do this with a large spoon, placing batter in each pan as I go. You’ll find them in lots of stores that sell baking supplies. Place the pecans in an oven that has been pre-heated to 350F degrees. Hi Sharon, Thank you for the smile today. Spray a 12 cup Bundt pan with cooking spray and set aside. Smile. You can make yours without it if you prefer. ★☆ We’ve got a small chain of grocery stores here in North Carolina that makes this cake with the buttercream frosting, and I’ve come to prefer it that way as opposed to just adding the filling between the layers and on the top. Another good indication is if the layers have pulled away from the side of the pan and the center of the cake springs back when lightly pressed. I do hope you’ll stop by again… real soon. Your Comments:  Have you tried our German Chocolate Cake Recipe? In a medium saucepan combine 1/2 cup evaporated milk, 2 egg yolks, 2/3 cup brown sugar, 1/4 cup butter and 1/2 tsp salt. Place the yolks in one bowl and the whites in another. (65 grams) natural unsweetened cocoa powder. It helps hold any loose crumbs that might be on your cake that could get into the frosting. Ingredients For The Cake: Let’s begin by first sifting the cake flour. Our German Chocolate Cake recipe with a Coconut-Pecan filling. Instructions for the Coconut-Pecan Filling and Frosting With part of the flour mixed in, I’m adding half of the buttermilk, It will only take a few seconds to work the flour or buttermilk in after each addition. Spoon the sifted flour into your measuring cup, then level across the top with a knife. Add chocolate. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean. Ouch. Measure out all the needed flour into another mixing bowl. Trusted Results with Cake made with and german chocolate frosting mixed in batter. Sorry, my bad. Thank you for being a subscriber to the Newsletter and for your continued prayers for our family and friends. I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. The layers need to bake for about 30 to 35 minutes or until they pass the toothpick test for doneness. Mix lightly to combine. 2–1/2 cups Swan’s Down Cake Flour, sifted They keep the layers from forming a dome in the middle as the layers bake. I had to use canned frosting because of time constraint, but tweaked that with extra nuts, and frosted the sides with a chocolate fudge frosting with some sour cream and extra cocoa powder added in and OMG I wanted to eat more than one slice, but did I mention I made it a four layer cake using two boxes of mix. I appreciate your support and do hope you’ll stop by again… real soon. The frosting tastes artificial and the cake can be dry and not very flavorful. In a large mixing bowl, place all ingredients except the frosting and beat with a hand mixer or wire whisk until completely combined. Spread a layer of the filling inside the barrier wall. Pour into Bundt pan and bake for 40 … I do hope you get the chance to make the cake and that it turns out well for you. Smile. Once the flour is sifted, measure it carefully. Instructions for the Cake: Be Blessed!!! 1 cup Sugar Add lightly beaten egg yolks. Be Blessed!!! German Chocolate cake is not actually German.The cake is a totally American invention. To me, it’s always been dry, and lacking flavor. Little things like chopping up a sweet chocolate bar, whipping egg whites, and toasting pecans. As we said at the beginning, “It isn’t easy, but it IS elegant.”. Preheat oven to 350 degrees F. Grease and flour 12 cup tube pan or Bundt pan. Add the LIGHTLY BEATEN eggs. If that’s what you want to do, you should make a double batch of this. It really should be called German’s Chocolate Cake and not just German Chocolate Cake. 4 Egg Whites, Ingredients for the Filling: This recipe comes right from the box of the German Chocolate bar. The parchment paper really is a good investment. You’ll need to be more gentle with this step. I prefer to toast my pecans first. Add egg yolks to butter and sugar mixture, one at a time, beating lightly after each addition. I beat the egg whites on Medium speed after adding them all to the bowl. I have solved both of those dilemmas for you with this Amazing German Chocolate Cake! Add some chocolate buttercream frosting to put this cake recipe over the top! It starts with a box of german chocolate cake mix and a can of coconut pecan frosting. I do hope you’ll stop by again… real soon. Smile. That looks amazing and delicious. -Steve. We don’t have to worry much about the top because we’re going to cover that with filling and more frosting. Bake the layers in an oven that has been pre-heated to 350F degrees. I love rich, delicious, chocolatey fudge at the holidays. Cream the butter and sugar together on Medium speed until the mixture is creamy and smooth. Add the third cake layer. Mix well, then pour in baking pan. https://www.allrecipes.com/recipe/17765/german-chocolate-cake-frosting The cake itself, was created in 1957 by a lady from Dallas, Texas. German Chocolate Cake recipe from GroupRecipes.com. The cake isn’t actually difficult. Others have experimented with a strawberry cake mix/frosting combo and I once made a chocolate combo, but be sure and try the butter cake … It’s totally free, and super easy to sign up. I use a flat cake decorating tool designed just for this purpose. About 10 minutes. Submitted by: Phyllis Chittum Although this is dessert that takes time to make, this is a beautiful cake. Stay Warm! That is, until I was trying to snug one down and caught my thumb nail on part of the strip and split it about a quarter of an inch right down the middle. It’s cold enough for some soup tonight in my neck of the woods. Back in the 1950s, this wonderful cake became very popular, and I requested it for several of my childhood birthdays. I sort of compete with myself too, but I promise now to stay away from the sparklers. I’m keeping all of you and the ones you’ve mentioned in my prayers. Place the cake layers on a cooling rack and let them cool completely before frosting. 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