German Chocolate Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

German Chocolate Cake


4 Ounces Chopped Sweet Baking Chocolate

1 ½ Cups Milk

1 Cup Butter

4 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 ¾ Cups Sugar

2 Teaspoons Vanilla Extract

Coconut Pecan Frosting

Combine chocolate and milk in a small saucepan. Cook over low heat until melted. Keep an eye on it and stir occasionally. Set aside to cool. Make sure that the eggs and butter sit at room temperature for a half an hour before using. Grease two 9×1 ½ inch round cake pans. Line the bottoms of the pans with parchment paper and set aside. In a medium bowl stir together the flour, baking powder, salt and baking soda and set aside. Preheat the oven to 350° F. In a large bowl beat the butter with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat after each addition. Beat for another minute. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Next add some of the flour mixture alternating with the chocolate mixture. Beat on the low speed while alternating the flour and chocolate mixtures. Do this until you have added all of the flour and chocolate. Pour the batter evenly into the two prepared pans. Bake for 35 minutes until done. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers and make sure to peel off the parchment paper. Cool thoroughly on the racks. Put on layer on a cake plate. Spread the coconut pecan frosting over the top the layer on the cake plate. Stack the second cake on top and spread the frosting on the top layer. Finish frosting. Serves 12

Coconut Pecan Frosting


1 Egg

2/3 Cup Evaporated Milk

2/3 Cup Sugar

¼ Cup Butter

1 ½ Cups Flaked Coconut

½ Cup Chopped Pecans

In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, sugar and butter. Cook and stir over a medium heat for 7 minutes until thickened and bubbly. Remove from the heat and stir in coconut and pecans. Cover and cool thoroughly before using the frosting to frost the cake.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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