Real Recipes From Real Home Cooks ®

my german chocolate cake

Recipe by
barbara lentz
beulah, MI

Rich and delicious

yield 12 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For my german chocolate cake

  • CAKE
  • 2 c
    cake flour
  • 1 c
    unsweetened dark cocoa powder
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1 c
    strong hot black coffee
  • 1 c
  • 2 1/2 c
  • 1 1/2 c
    butter softened
  • 5 lg
  • 2 tsp
  • 6 oz
    good quality dark chocolate melted
  • 1 1/2 c
    shredded coconut
  • 1 1/3 c
  • 1/2 c
  • 1 c
    evaporated milk
  • 1 tsp
  • 3 lg
    egg yolks
  • 1 1/2 c
    chopped pecans toasted

How To Make my german chocolate cake

  • 1
    Melt the dark chocolate in the microwave or on stove top and set aside. Preheat oven 350 degrees and spray a 9 X 13 pan and set aside.
  • 2
    Mix the cake flour, cocoa powder, baking power, baking soda, and salt in a bowl. In another bowl mix the coffee and buttermilk together.
  • 3
    In a large mixing bowl beat the sugar and butter together. Add the eggs one at a time and beat until fluffy. Add the vanilla. Add the coffee mixture alternating with the flour mixture until everything is well incorporated. Fold in the melted dark chocolate.
  • 4
    Bake in oven for 30 to 40 minutes. Remove and allow to cool.
  • 5
    For the frosting. Preheat oven to 300 degrees. Line two small baking sheets with parchment paper. Place half the coconut on one sheet and place the pecans on the other. Place in oven and let the coconut and pecans become brown. The coconut will brown faster so keep an eye out. Remove from oven and let cool
  • 6
    In a large saucepan stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring to a boil whisking constantly until thickened. Remove from heat and place the pan over an ice bath and continue stirring until the mixture is cooled. Stir in the toasted coconut, regular coconut and toasted pecans.. Frost the cooled cake

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