German Chocolate Cake

My Grandma has been making this cake for over 60 years and it is a family favorite! This is a must-have at birthday time!
GERMAN'S® Sweet Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/3 cup boiling water
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine
1-1/3 cups sugar
3 eggs, separated
3/4 tsp. vanilla
3/4 cup buttermilk

Coconut-Pecan Frosting (recipe below)

PREHEAT oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper. Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.

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. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition.

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

BAKE 35 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers, on top and sides of cake.


Coconut-Pecan Filling and Frosting

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


BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.


Paul’s German Chocolate Cake Notes using Preppy Kitchen recipe 



Reminders regarding YouTube Video:
    • Do not double the frosting. Recipe as printed is enough
    • Do not over mix egg whites or cake batter and egg whites.
    • Do not rotate the cake pans halfway through baking. This increases the likelihood cake centers will collapse.

General
• Preheat oven to 350 degrees.
• Set out 2 sticks of butter a few hours before using.
• Set out 7 eggs so they come to room temperature (approx. 30 minutes).
• Divide the 400 grams of sugar into 350 grams and 50 grams. The latter will be used to help stiffen the egg whites.
• Cut parchment paper circles to line cake pans.
• Cut parchment paper strips for use while icing the cake.
• Align oven racks to fit all the cake pans.
• Soak baking strips in water for 5 to 10 minutes.
• Prep equipment and ingredients.

Roast Chopped Pecans
• Before opening pecans, pound lightly with mallet.
• Roast pecans at 350 degrees on baking sheet for 8 to 10 minutes.

Melt Chocolate
• Chop chocolate.
• Pull two espresso shots: one long and one short. Together, they total 4oz.
• Add the chocolate to the espresso mixture and stir.
• Ensure the chocolate melts completely. Microwave for 20 seconds, if needed.
• Set mixture aside so it comes to room temperature.



Comments

Megan said…
This is one of my favorite recipes EVER!
January 6, 2008 at 11:06 AM
Anonymous said…
I just made this recipe (although I made cupcakes!) after searching google for "Grandma's German Chocolate Cake" (how can you go wrong with grandma's recipe?) and I just have to say that it is AMAZING! Thank you so much for posting!
January 28, 2011 at 5:49 PM
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