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German Chocolate Cake Recipe

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

Kristin Wiener


Cake recipe:
1 c. all-purpose flour, sifted
c. cocoa powder
1 cups granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
cup vegetable oil
2 eggs
c. full fat sour cream
c. buttermilk
2 tsp. vanilla extract
c. hot water
Frosting recipe:
1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
butter or margarine
1 tsp. vanilla extract
⅓ c. flaked coconut
1 c. chopped pecans

Preheat oven to 350. Grease and line with parchment paper two 9" cake pans. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. Set aside. Separately beat thoroughly the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Bake 20-25 minutes, remove and allow to cool completely on wire racks. Meanwhile, prepare frosting by combining evaporated milk, sugar, egg yolks, and margarine or butter in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add vanilla, coconut, and pecans, cook until thick enough to spread, keep stirring or it will scorch on the bottom. Remove from heat. Invert cake layers and remove parchment paper. When fully cooled, spread of frosting on one cake layer thickly, place next layer on top, spread remaining frosting on top.




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