Chocolate Recipes

German Chocolate Cake

German Chocolate Cake

German Chocolate Cake

Of the many different types of chocolate cake out there, one favorite that always tops the list is German Chocolate Cake.  İsn’t actually German at all. The name comes from the type of chocolate that was used in the original known recipe for this cake.

Since that original recipe was published, there have also been other variations that are created but most all include the famous pecans and coconut frosting. German Chocolate Cake is often served at birthdays but has also been used in weddings and many other special occasions. It has a delicious rich flavor that most anyone can enjoy.

Where Did it Come From?

The exact origins of German Chocolate Cake are not known. Records show that the first time a recipe was found in print was in a Dallas newspaper in 1957. It was sent in by a Dallas homemaker and included the German’s brand chocolate. This chocolate bar was made by an Englishman named Sam German for the Baker’s Chocolate Company.

The recipe was an immediate hit which took off not only in Texas but all over the country. Now there are many recipes available and you can even buy German Chocolate Cake mix on the counters at your local grocer. This makes it easier than ever before for anyone to enjoy German Chocolate Cake at home.

Just like many other types of chocolate cake, there are many different types of German Chocolate Cake as well as. While the recipes will often vary, the same basic theme lies in every German Chocolate cake.

German Chocolate Cake

German Chocolate Cake

German Chocolate Cake


  • 1/2 cup water
  • 4 (1 ounce) squares German sweet chocolate
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 egg yolks, beaten
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon shortening
  • 1 (1 ounce) square semisweet chocolate


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.


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