-
-
My review
German Sweet Chocolate Cake I
Cindy Carnes
"This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 430 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. Watch Now
- Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth. Watch Now
- In a medium bowl, mix together flour, soda and salt. Set aside. Watch Now
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth. Watch Now
- In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan. Watch Now
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting. Watch Now
- Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency. Watch Now
Nutrition Facts
Per Serving: 430 calories; 25.4 g fat; 48.1 g carbohydrates; 5.2 g protein; 109 mg cholesterol; 239 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 157194 Ratings
-
-
-
-
-
Most helpful positive review
12/26/2008
A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means i...
Most helpful critical review
9/6/2011
The cake is just OK. I would not eat it alone and will not make it again (far to labor intensive for a just so-so cake). However, the frosting was out-of-this-world!!!! It was extraordinary! ...
Most helpful
Most positive
Least positive
Newest
12/26/2008
A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means i...
3/28/2007
This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery for German Chocolate cake so thought it was about time I made my own. The sponge is light and moist...
10/23/2007
I used the frosting recipe, but only used 1 C. sugar. This turned out great. The store was out of german choco. squares so I bought a german choco. box cake. I modified it by making it a bundt r...
3/31/2008
I made this cake for my Wifes 5oth Birthday. It was great. I change the serving size from 24 to 16, and cooked in two 9" round cake pans for 25 mins. What did the trick was I still used 4 of ...
4/10/2011
I've been making this cake for many years. The recipe is straight off the box of Baker's German Sweet Chocolate. I bake mine in 3 9-inch round pans for approximate 30 minutes. I do make one t...
2/19/2007
Everyone loved this cake, even my father-in-law who can be pretty critical of cooks sometimes. The only change I had to make was that it took nearly an hour to cook all the way through in a 9x13...
10/3/2002
This was a delicious and very easy german chocolate cake. I have to make it every year for my husband's birthday. This recipe was very time saving and just as good as the 3 layer one, but much...
8/14/2011
I made two of these for a large birthday party. I incorporated some changes with each in order to experiment and have some words of advice, as a result. I compared the two cakes with the changes...