Mom's German Chocolate Cake

Recipe Rating:
 4 Ratings
Serves: 8 to 10
Prep Time:
Cook Time:

Ingredients

4 lb ( 1) squares german chocolate
1/2 c hot water
1 c white sugar
1 c shortening
4 eggs yolks
1 c buttermilk
1 tsp vanilla extract
2 1/2 c all-purpose flour or cake flour
1 pinch salt
1 tsp baking soda
4 eggs whites
1 evaporated milk
1 pkg angel flake coconut
3/4 c butter
1 1/2 c pecans, in pieces
1 1/2 tsp vanilla flavor

The Cook

Telisia Dodd Recipe
x5
Cooked to Perfection
Nacogdoches, TX (pop. 32,996)
Mstexas1
Member Since Mar 2010
Telisia's notes for this recipe:
Every hoilday , Only my mom could make the German chocolate cake,my sister and myslef we was'nt aloud to bake this cake , this was my mom's favorite, so she passed it down to me, when ever I bake this cake , I think of her.
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Directions

1
Preheat oven to 350'F degrees. Grease and flour 4-9 inch round pans. Melt the chopped german chocolate in 1/2 cup hot water, and set aside.
2
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next stir in the buttermilk and vanilla. Sift together the four , salt, and baking soda; mix into creamed mixture. Then stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks , fold into batter. Divide the batter evenly between the four pans, and spead evenly.
bake for 20 to 25 minutes in the preheated oven. cool cake in pans on wire racks. when cool, fill and ice with coconut pecan icing.

Icing:
In medium bowl , whip 1 egg york, can evaporated milk ,vanilla and 1 1/4 cup sugar until smooth. cook in top of a double boiler, until the mixture thickens. remove from heat and stir in 1 pack ( 7 ounce ) Baker Angel Flake coconut,1 1/2 cup chopped pecans and butter. Cool before icing the cake.

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Comments

1-5 of 17 comments

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user Linda Henderson mello58 - May 28, 2010
How much coconut, pecans and butter for the icing?
user Telisia Dodd Mstexas1 - May 31, 2010
1 pack of coconut, 1 1/2 cup of chopped pecans, 3/4 cup of butter.
user L D windella - Sep 16, 2010
This is one of my favorite cakes,I've been making it since I was a young.I always know it's the original recipe when the eggs are seperated,the new recipe for Geramn Chocolate cake uses the eggs without seperating,the cake isn't as light.
We always called it German Sweet Chocolate Cake.
user DEB HELD xango - Nov 4, 2010
My Aunt always made this for the Holidays when I was little. Later when I was in High School, I did a demonstration for a class on how to make this. It is a classic!!! Will be passing this on to my children and my Gdaughters.... I agree about separating the eggs, makes it so light..
user Nancy Cohrs nancymamie - Dec 31, 2010
Telisia...does the recipe call for 4 lbs. of chocolate?
Thanks

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