German Chocolate Cake (Bob Guillotte's)

German Chocolate Cake (bob Guillotte's) Recipe

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Amy Alusa


I met Bob, when I lived in Arlington, TX. He was raised in Louisiana and is quite a talented cook. He shared this recipe with me that he got from his mother; also a very talented cook they say. The cake is marvelous; but you must be sure to follow the instructions carefully and don't substitute anything to have the correct finished product. It has been a real hit with our family and friends. I hope you enjoy it as well.


★★★★★ 1 vote

8-10 depending on the size of your slices
20 Min
35 Min


  • 1 pkg
    (4 oz) baker's german sweet chocolate
  • 1/2 c
    boiling water
  • 2 1/2 c
    sifted cake flour or 2 1/4 c of sifted all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 c
  • 2 c
    granulated sugar
  • 4
    egg yolks
  • 1 tsp
    real vanilla extract
  • 1 c
  • 4
    egg whites

  • 1 c
    evaporated milk (not condensed)
  • 1 c
    granulated sugar
  • 3
    egg yolks
  • 1/2 c
  • 1 tsp
    real vanilla
  • 1 c
    pecans, chopped
  • 1 1/8 c
    angel flake coconut

How to Make German Chocolate Cake (Bob Guillotte's)


  1. Melt chocolate over boiling water (double boiler). Cool. Sift flour with salt.
  2. In a separate bowl, cream butter and sugar until light and fluffy. Add egg yolks to the butter mixture; one at a time. Beat after each addition.
  3. Blend in the melted chocolate and vanilla. Add flour mixture alternately with the buttermilk; beating after each addition until smooth.
  4. Beat egg whites until they form stiff peaks. Fold into the batter.
  5. Pour batter into 3 lightly greased and floured 9" round cake pans. Bake at 350 degrees for 30 to 35 minutes or until cake springs back when pressed lightly. Cool for 15 minutes in the cake pans.
  6. Remove from pans to a cooling rack and cool completely. Spread frosting over the layers and over the top.
  7. German Chocolate Cake Frosting (Bob Guillotte's)
    Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat; stirring constantly, until mixture thickens (about 12 minutes).
  8. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Makes 2 1/2 cups or enough to frost a 3 layer cake.

Printable Recipe Card

About German Chocolate Cake (Bob Guillotte's)

Course/Dish: Cakes

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