This Homemade German Chocolate Cake is a little trouble to make, but totally worth it! This cake can be served at weddings, birthday parties or with home cooked meals. I made this scrumptious Homemade German Chocolate for my sister wedding. I made two recipes in a large rectangle pan and turned it out on a beautiful tray and finished it off with the delicious coconut pecan frosting. I wish I knew how many times I have made the Homemade German Chocolate Cake recipe. It is a family favorite for birthdays and special occasions; it is so moist and if there are any leftovers, they keep well in the refrigerator.
Ingredients needed to make Homemade German Chocolate Cake:
4 ounces sweet baking chocolate
1/2 cup boiling water
1 cup butter
2 cup sugar
4 egg, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups cake flour
1 cup buttermilk
Ingredients need to make Coconut Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yokes, slightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup pecans, chopped
How to make batter:
Step 1: Preheat oven to 350 degrees F.
Step 2: Grease and flour two 9-inch cake pans.
Step 3: In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set
Step 4: In a medium bowl; sift together flour, baking soda and salt. Set aside.
Step 5: In a large mixing bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes.
Step 6: Add egg yolks, one at a time, and beat well after each.
Step 7: Reduce mixer speed to low and add chocolate mixture and vanilla extract.
Step 8: Add flour mixture, alternating with buttermilk and ending with dry ingredients.
Step 9: Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently fold whites into batter.
Step 10: Divide batter equally between pans. Bake on middle rack of oven until a toothpick inserted in center of each cake layer comes out clean, 30 to 35 minutes. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely before frosting.
Step 11: Fill layers, top and sides with Coconut Pecan Frosting.
Coconut Pecan Frosting:
Step 1: In a large saucepan combine evaporated milk, sugar, egg yolks, butter and vanilla.
Step 2: Cook over low heat, stirring constantly, until thick, about 12 minutes.
Step 3: Remove from heat and add in pecans and coconut.
Step 4: Let cool to room temperature before spreading on cake.
This recipe serves 18-20.
I use all-purpose flour and it works great.
Substitute for buttermilk: Put one tablespoon of white vinegar or lemon juice in measuring cup; add milk to make one cup. Let set five minutes before using.
I use a 13 x 9 x 2 inch pan or glass baking dish; and leave the cake in the pan and frost.