"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

German Chocolate cake Recipe

  Tried it? Rate this Recipe:
 

 

German Chocolate cake image

 

This recipe for German Chocolate cake, by , is from Summer's Family Recipes , 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!

Contributor:  
Contributor:  
Summer Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
1 package (4 ounces) Baker's German sweet chocolate
1/2 cup of water
2 cups of swan cake flour
1 tsp. of Baking Soda
1/4 tsp. of Salt
1 cup ( 2 sticks ) Butter or Margarine, softened
2 cups of Sugar
4 Eggs yolks
1 tsp. of Vanilla Flavoring
1 cup of Buttermilk
4 Egg Whites

Coconut-pecan Filling and Frosting

1 can (12 oz.) evaporated milk
1 1/2 cup of sugar
3/4 cup ( 1 1/2 ) butter or margarine
4 Eggs
1 1/2 teaspoon of Vanilla
1 package (7 oz.) Bakers Angel Flake Coconut about (2 2/3 cups)
1 1/2 cups of chopped pecans

Directions:
Directions:
Heat oven to 350 line bottoms of 3 (9-inch) round pans with wax paper. Unless you use nonstick pans.

Microwave chocolate and water in a large microwave bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until Chocolate is completely melted.

Mix flour, baking soda and Salt; set aside. Beat butter and sugar in large mixing bowl with mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with Buttermilk, beating after each addition until smooth.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until Cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes, remove from pans. Remove wax paper. Cool completely on wire racks.
Spread Coconut-Pecan Frosting between layers and over top of cake.

Filling or Frosting

Mix milk, sugar ,butter, egg yolks, and vanilla in large saucepan.
Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Top of stove preparation: Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Continue as above

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I use to make this cake every Christmas for my uncle Curtis because he would come home from Ohio for Christmas. These was some good times.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!