This Authentic German Chocolate Cake is the original recipe for this super moist and soft chocolate cake, and it’s frosted with the most delicious coconut pecan frosting you’ll ever eat! You sent In the 1950s this wonderful cake became very popular and I requested it for several of my childhood birthdays. Oops, I say my age.

Today it is still as popular as it was then, although we now see many variations of the recipe, and most of them are called German Chocolate Cake, dropping the ” s” on German. You sent This original recipe is made using Baker’s German’s Sweet Chocolate. Chocolate is a soft sweet chocolate bar, thus resulting in a soft chocolate cake.

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The recipe is on the inside wrapper of the Baker’s German Sweet Chocolate Bar. Many bakers today replace the chocolate bar with dark chocolate. Sorry, I can’t do that.

I’ve enjoyed this authentic German chocolate cake for years, and I’m not changing a thing. Also, if you replace the chocolate with another chocolate, you are not making an authentic German chocolate cake. You sent It takes a few minutes to prepare the cake filling for this cake, but believe me when I say it’s totally worth it. Here’s how I made this authentic German chocolate cake.


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1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk


4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped


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Step1: Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans.

Step2: Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Step3: Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.

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Step4: Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

Step5: Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Step6: Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Step7: Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Step8: Spread coconut-pecan frosting between cake layers and onto top of cake


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Step1: Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.

Step2: Add coconut and nuts and mix well. Cool to desired consistency.

Step3: Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupc

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