Best German Chocolate Cake Recipe

An excellent German Chocolate Cake Recipe is a staple in many homes. It never seems to go out of style. My local supermarket stocks it regularly in their baked goods section.

Trivia: German Chocolate Cake was created by an American housewife. It is named after Sam German, the founder of the Bakers Chocolate Company.

Tip: The secret to elevating your cake to the sublime lies in using top quality chocolate . You'll find top quality, reasonably priced baking chocolate at ChocolateSource.

Tip #2: To make sour milk as called for in this German Chocolate Cake Recipe, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup. Stir.

Ingredients for your German Chocolate Cake Recipe

1 package (4-oz.) sweet baking chocolate
1/2 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting

Method

In a small heavy saucepan, or better yet a good double boiler, heat chocolate and water over low heat till chocolate is melted, stirring to blend. Cool.

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans.

In a small mixing bowl stir together flour, baking soda and salt; set aside. In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add flour mixture alternately with buttermilk or sour milk, beating on low speed after each addition just till combines.

Spread batter evenly in prepared pans. Bake at 350 about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or until toothpicks inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely on wire racks.

Assemble

Place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides with Chocolate Butter Frosting. Store in the refrigerator till ready to serve. Makes 12 servings.

Coconut Pecan Frosting for your German Chocolate Cake Recipe

2 1/4 cups granulated sugar
2 1/4 sticks unsalted butter -- 18 tablespoons
17 ounces evaporated milk
6 large egg yolks
1 tablespoon plus 1 teaspoon vanilla extract
3 cups chopped pecans -- toasted
10 1/2 ounces sweetened coconut flakes -- toasted
12 pecan halves -- for garnish

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter. Whisk and melt until thoroughly blended. Add sugar and whisk to blend and cook down the sugar. Whisking briskly so as not to cook the egg, add egg yolks one at a time. Add vanilla and mix well. Cook over low-medium heat for about 12 minutes to cook it down and until it has a rich caramel color. Cool slightly. Stir in the coconut and toasted pecans; blend well.

Assemble Cake

Stack layers, using your frosting as filling. Frost top and sides. Use remaining pecans as garnish.

Bakeware Hard to find bakeware and novelty items for cooking.

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