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Let’s talk a bit of cake today shall we?  I made this German Chocolate Cake for Fred for his birthday!  I actually made it for him a few weeks after his birthday because that is when I surprised him with some of our friends from Minnesota showing up at our favorite Mexican place on a Friday night!  He was so confused as he just travelled back from MN earlier in the day.  He is so hard to buy for and he never wants me to give him a gift so I thought a fun weekend with some of our favorite people would work just fine! 

Having the extra people also meant I could make this glorious cake because then I’d have some people to help eat it all!  German Chocolate Cake is Fred’s favorite kind of cake.  I am more of a out of the box yellow with canned fudge frosting kind of gal…but it wasn’t my birthday, was it?    Many people like to make coconut cakes around Easter time so I thought it the perfect time to share this recipe with you!  Maybe you can add this to your holiday menu!?

I made the icing the day before and it happened to be a particularly warm day here in St. Louis and so my icing was a little “melty” so to speak for the photo but the way the cake {and icing} disappeared…I’m pretty sure the meltiness had zero effect on taste ;-)

German Chocolate Cake

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Servings 0

Ingredients

 

Cake Ingredients:

• ▢ 4 ounces German Sweet Chocolate, 1 package
• ▢ 1/2 cup water
• ▢ 1 cup butter, room temp.
• ▢ 2 cups granulated sugar
• ▢ 4 each eggs, separated
• ▢ 1 tsp vanilla
• ▢ 2 1/2 cups cake flour
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 cup buttermilk
• ▢ 1 cup evaporated milk

Frosting Ingredients:

• ▢ 1 cup granulated sugar
• ▢ 3 each egg yolks
• ▢ 1/2 cup butter
• ▢ 1 tsp vanilla
• ▢ 1 1/2 cups coconut flakes
• ▢ 1 cup chopped pecans

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Instructions

 

For the Cake:

• Preheat oven to 350 Degrees F.
• In a saucepan over low heat melt chocolate with water. Cool.
• In large mixing bowl, cream butter and sugar until smooth.
• Add egg yolks one at a time making sure fully incorporated before adding next egg.
• Add chocolate mixture and vanilla to egg/sugar mixture mixing well.
• In another mixing bowl, combine flour, baking soda and salt.
• Add flour mixture alternately with buttermilk to the mixing bowl with the chocolate mixture.
• In another mixing bowl, beat egg whites until stiff peaks form; fold into chocolate batter.
• Spray (2) 9-inch baking pans with cooking spray. Divide batter evenly between the two pans.
• Bake for 28-32 minutes or until a toothpick comes out clean from the center.
• Cool in pan for 10 minutes and then remove onto cooling rack and cool completely.

For the Frosting:

• Combine milk, sugar, egg yolks, butter and vanilla i a saucepan. Heat and stir over medium heat until it melts and thickens up.
• Remove from heat and stir in coconut and pecans.
• Beat until frosting cools and reaches the desired consistency.
• Once cakes are cool, set first cake on cake plate and top with 1/4 of the frosting.
• Add second cake layer and frost top and sides with remaining icing.
• Enjoy!

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While we are talking cakes, you may be interested in:

Watermelon Cake

Ice Cream Cone Cupcakes

Mickey Mouse Cupcakes

Pumpkin Gooey Butter Cake

Chocolate Chip Coffee Cake

So tell me…what is your favorite kind of cake?