German Chocolate Cake Recipe

I agreed with the others and doubled the filling/frosting. This cake not only looked good, tasted delicious. I put the semi-sweet chocolate in a small ziplock bag, cut the tip and made a nice criss cross pattern on top, followed by a circle outline just on the top. Looked great too!

Extaordinary! Very Moist. Everyone raved. This will be my new German Chocolate Recipe. The drizzled chocolate adds a little extra and makes it look as good as it tastes. I followed the suggestion of previous reviews and I doubled the frosting. I will probably make a chocolate ganache for the sides next time. Thanks for sharing your delicious recipe.

This is a delicious, spectacular cake. Like most of the best homemade cakes, it does take a long time to make. I doubled the filling, and even though frosting is my favorite part of any cake, I think it was a little too much. Next time I’m going to try 1 1/2x the filling. I will also try thickening the filling over a higher heat, stirring constantly of course. It took me almost an hour on low heat.

Excellent cake recipe and frosting. I doubled the frosting recipe and omitted the chocolate drizzled on top. I also added 6 oz of german chocolate as recommended by others. i also added extra coconut to the frosting. As the recipe stands, there is only enough frosting to top each layer and none for the sides.


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.

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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.