German Chocolate Cake


For the Cake:

  • 1/2 cup boiling water
  • 4 oz German chocolate, chopped
  • 2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans


  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a small bowl, pour boiling water over the chopped German chocolate and stir until melted; set aside.
  3. Sift together flour, cocoa powder, baking soda, and salt; set aside.
  4. In a large bowl, cream together the butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate.
  5. Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour.
  6. In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat; stir in vanilla, coconut, and pecans.
  9. Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely.
  10. Spread frosting between layers and over the top and sides of the cake.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes

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