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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Momma Ooten's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melinda Ooten


Parchment Paper
2 (4-oz) packages sweet chocolate baking bars (Baker's German's Sweet Chocolate Bars)
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Frosting (separate recipe)
Garnish: chocolate-dipped toasted pecans (optional)

Preheat oven to 350. Lightly grease and flour 3 (9-inch) cake pans. Line bottom with parchment paper, then lightly grease and flour paper.

Microwave chocolate bars in 1/2 cup water in a large microwave safe bowl on high for 1 - 2 minutes or until chocolate is melted and smooth, stirring halfway through.

Combine flour and next 2 ingredients in a medium bowl.

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 alternatively with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour into prepared pans.

Bake at 350 for 25-30 minutes or until a wooden toothpick inserted into center comes out clean. Remove for oven and gently run knife around inside edge of pie pan. Cook in pans for 15 minutes. Remove from pans onto wire rack: discard parchment paper. Cool completely for 1 hour. Spread Coconut Pecan Frosting between layers and on top and sides for cake. Garnish is desired.




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