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Original German Chocolate Cake Recipe Recipe

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This recipe for Original German Chocolate Cake Recipe is from From the Kitchen of Sheryle Smith, 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!
Category:
Category:
 

German Chocolate Cake
Ingredients:  
Ingredients:  
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate (Walmart carries it)
½ cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
Coconut-Pecan Filling and Topping
Directions:
Directions:
Preheat oven to 350ºF.
Melt chocolate in water and cool.
Cream butter and sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt.
Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three 9-inch layer pans, lined on bottoms with parchment paper.
Bake at 350 degrees for 30 minutes or until the cake springs back when lightly pressed in the center.
Cool for 15 minutes; remove and cool on a rack.
 

Coconut-Pecan Filling and Topping
Ingredients:  
Ingredients:  
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp vanilla
1-1/2 cups sugar
3/4 c (1-1/2 sticks) butter
1 pkg (7 oz.) baker's angel flake coconut (about 2-2/3 cups)
1 1/2 cups planters chopped pecans

*CHOCOLATE FROSTING (OPTIONAL)
This can be used on the side of the cake for a cleaner/finished look if desired.

1 stick,1/2 cup (125 grams ) butter, softened
9 squares (50 ml) baker's german's chocolate, melted and cooled
1 1/2 c (350 grams)powdered sugar
1 tsp (5 ml) vanilla
1 1/2 Tbsp (45 ml) milk
*for a richer chocolate flavor, add cocoa powder. or buy more german's chocolate
Directions:
Directions:
BEAT egg yolks, milk, and vanilla in a large saucepan with a wire whisk until well blended.
Add sugar and butter; cook on medium heat for 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well.
Cool to room temperature and of desired spreading consistency.

For assembly, divide the filling evenly between the 3 cakes. Put the 1st layer down, spread the filling evenly, and repeat with the other 2 layers.

*For the OPTIONAL chocolate frosting, mix all 5 ingredients until blended.

For Garnish, you can place pecan halves around the top edge.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1½ hours

 

 

 

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