Daddy's Birthday Cake - German Chocolate Cake

Recipe Rating:
 7 Ratings
Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

CAKE
1 box german chocolate cake mix
4 oz bar of germans sweet chocolate
4 Tbsp chocolate instant pudding mix
3/4 c hot water
1/2 c sour cream
1/4 c vegetable oil
4 large eggs, separated
COCONUT PECAN FILLING
12 oz can of evaporated milk
1 1/2 c sugar
1 1/2 stick real butter (not margarine)
4 large egg yolks lightly beaten
1 1/2 tsp vanilla
2 c toasted sweetened flaked coconut
1 1/2 c toasted chopped pecans (save a few 1/2 pieces for garnish)
CHOCOLATE GANACHE FROSTING
16 oz semi sweet chocolate chopped
1 1/2 c heavy whipping cream
2 tsp vanilla extract

The Cook

lisa halsey Recipe
x1
Full Flavored
Odessa, MO (pop. 5,300)
squirreldog
Member Since Jul 2011
lisa's notes for this recipe:
My Dad called me just before his 75th birthday and asked me to bring him a cake to his birthday dinner, because Mom had him on a diet and I was under strict orders to not mention that he asked for a cake. He loves chocolate cake and coconut so I thought if I was taking the wrap for his birthday cake I was going to make it an impressive one
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Kitchen Crew
This German chocolate cake is so very wonderful... The flavors are just to-die-for!

We did chill the ganache for about 30 minutes to let it set to a point where we could whip it. Things must have been steamy in the Test Kitchen... :)

Directions

1
TO MAKE CAKE: Preheat oven to 325, spray 3 8' round cake pans or 2 9" rounds with cooking spray and dust with cocoa. shake excess out of pans. Chop the German's chocolate into 1' pieces and place in microwave safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted. Beat egg whites until stiff peaks form and set aside. Place sour cream and oil in large mixing bowl mix till incorporated add pudding mix and melted chocolate and mix till all comes together. Then add cake mix and hot water, mix together than add egg yolks one at a time. Beat on low until all ingredients are combined about 30 seconds Scrape down sides of bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened. Fold in whipped egg whites. Divide batter between pans and smooth tops place pans side by side on the ovens middle rack bake 29 to 33 min till done. Transfer cakes in pan to wire rack let cool 5 minutes then turn out cakes right side up on rack and let cool completely 20 minutes or longer
2
TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven 4 to 5 min just until light brown stir around coconut and pecans after about 2 to 2 1/2 minutes. Place evaporated milk, sugar, butter, and egg yolks in a large sauce pan over medium heat. cook stirring constantly with wooden spoon until thickened and golden brown in color, this will take at least 15 minutes. Remove from heat and stir in vanilla let filling cool 5 minutes then fold in toasted pecans and coconut and let cool another 15 minutes or till room temperature.
3
TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi sweet chocolate in a large stainless bowl. Pour cream into small heavy saucepan and place over medium high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using wooden spoon stir until chocolate is melted. Stir in vanilla and let cool at room temperature 45 minutes to 1 hour, then whip with mixer 1 to 2 minutes.
4
TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice. Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On final layer on 8 or 9" cakes use the rest of the filling on the top spread to edges of cake. Ice sides of with whipped ganache.Place ganache in a piping bag with a large star tip and pipe boarder around bottom of cake and rosettes around top of cake and one in center and place reserved pecan halves in rosettes.
Comments

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user Dee Stillwell LILLYDEE - Jan 11, 2012
I got an order for a German chocolate birthday cake. I made these in my bakery yrs ago but just used chocolate cake and a very good German choc commercial coconut pecan filling. but since i don't have access to thos any more, I decided to make this recipe. I made it as written except i used my own chocolate buttercream icing recipe. it turned out very good and I made extra cakes so I could take one to my nieces this weekend. If I get a pic of a slice I will take one and add it.
user Dee Stillwell LILLYDEE - Jan 11, 2012
I tried this recipe and say it's Family Tested & Approved!
user Jan Kimberly jlkimberly - Jun 24, 2012
Wow, you did your Daddy proud girl!! Great job and I will sure try your recipe but I know mine won't look as gorgeous as yours :)
user Melanie B MelBelle - Aug 13, 2012
Wowie!!! My birthday is coming up soon.....Ok..I won't hold my breath for you to make me one, but you sure do know how to do it up right.

I can see this cake in my near future. Chocolate cake with coconut pecan frosting is probably my all time favorite cake.

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