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German's Sweet Chocolate Cake Recipe

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This recipe for German's Sweet Chocolate Cake, by , is from The Robinson Family Cookbook Project, 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!

Brooke Robinson


1 package Baker's German's Sweet Chocolate (4 oz.)
1/2 c. water
4 eggs, separated
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
1 tsp vanilla
1 c. buttermilk
coconut pecan filling/frosting

Note: if you don't have buttermilk, just add 1 tbsp lemon juice or distilled white vinegar to 1 c. of 2% milk; let stand 10 minutes.

Coconut-Pecan Filling and Frosting
Prep time: 20 minutes Makes: about 4-1/2 cups or 36 servings (2 Tbsp each)
4 egg yolks
1 can (12 oz) evaporated milk
1-1/2 tsp vanilla
1-1/2 c. sugar
3/4 c. butter
1 package (7oz) flake coconut
1-1/2 c. of toasted pecans

Heat oven to 350 F. Cover bottoms of 3 (9-inch) round pans with parchment; spray with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Beat egg whites in a small bowl with a mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda, and salt. Beat butter and sugar in a large bowl with mixer until light and fluffy. Add egg yolks 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each additional until well-blended. Add egg whites; stir gently until blended. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in the centers comes out clean. Immediately run knife around cakes to loosen from pans. Cool cakes in pans for 15 minutes. Remove from pans to wire racks; cool completely. Stack cake layers on plate, spreading coconut-pecan filling and frosting between layers and on top of the cake.

Whisk egg yolks, evaporated milk and vanilla in a large sauce pan until well blended. Add sugar and butter; cook on medium heat for 12 minutes or until mixture is thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to desired spreading consistency.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours 25 minutes
Personal Notes:
Personal Notes:
Great-Grandma (Faye Luella) Bundy used to make this cake every year for her son Grandpa (Clarence) Bundy. Then Mom (Patty) started making it for him. Now it has become a family favorite.




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