German Chocolate Cake - MetroFamily Magazine
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German Chocolate Cake

by Contributed by Dana Price, Account Executive

Reading Time: 2 minutes 

German Chocolate Cake can immediately transport me to those wonderful days of my youth, running into my grandma’s kitchen, smelling the wonderful smells of amazing food, and seeing her welcoming smile as she delighted in my excitement over the towering 3 layer cake on a pedestal of crystal! It was the same routine, every time we had an occasion to celebrate and every time I laid eyes on that spectacular cake. That cake never disappointed me! Grandma always said, “That cake’s for you!” When Grandma died 30 years ago, she had put my name on that beautiful crystal cake stand. To this day, every Christmas and every birthday, I make a 3 layer German Chocolate Cake and display it on that lovely crystal pedestal, and just remember…my grandma, and those wonderful days in her presence.


  • 1 4 oz. pkg. Baker’s German’s Sweet Baking Chocolate
  • ½ cup water
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup butter or margarine softened
  • 2 cups sugar
  • 4 egg yolks
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 4 egg whites


Heat oven to 350°F. Line bottoms of 3 (9-inch) round cake pans with wax paper. Microwave chocolate and water in a large microwavable bowl on HIGH 1½ to 2 minutes or until chocolate is almost melted, stirring halfway through the heating time. Stir until chocolate is completely melted. Mix flour baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with an electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.

Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and the sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut Pecan Pie Frosting (see below) between layers and over the top of cake.

Coconut-Pecan Frosting


  • 1 12 oz. can evaporated milk
  • 1½ cups sugar
  • ¾ cup butter or margarine
  • 4 egg yolks, slightly beaten
  • 1½ tsp. vanilla extract
  • 1 7 oz pkg flake coconut (21/3 cups)
  • 1½ cups chopped pecans


Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

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