Rating: 4 stars
55 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4

I've tried many German chocolate cakes, but this is the absolute best. It takes a little extra time, but is well worth the effort.

Recipe Summary

cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
prep:
30 mins
Servings:
12
Yield:
1 -4 layer 9 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Coconut Pecan Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.

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  • In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.

  • Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.

  • To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

Nutrition Facts

785 calories; protein 7.7g; carbohydrates 86.2g; fat 47.7g; cholesterol 149.7mg; sodium 209.9mg. Full Nutrition
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