Wednesday, January 11, 2012

Best German Chocolate Cake EVER!

My mouth is watering just thinking about this cake! With a little vanilla ice cream on the side...mmmmm. Okay need to stop thinking about it or I might keep eating and eating and eating...Well, you get the idea.

The recipe is from my mother in law and when my husband and I moved away because of the military he requested for me to start making this cake for him because his mom used to always make it for him for his birthday. As the perfect wife that I am, I said, "Of course!" Every year for his birthday I seemed to mis- place the recipe and have to ask his mom for it and she would have to send it to me until I discovered that it was just the recipe from the back of the Baker's German Chocolate box! I couldn't believe it. So this is not some secret family recipe I am sharing although it still is the most amazing and delectable German Chocolate cake I have ever tasted! Birthdays should come more than once a year!


1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting


HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut Pecan Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 15-18 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency

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