original recipe for "german chocolate cake"
We love German Chocolate Cake. In fact, it is my oldest son's favorite cake. I posted a bit of history about it on some of the Just A Pinch town square groups: http://www.justapinch.com/groups/discuss/20612/history-of-german-chocolate-cake This is a recipe from my German Newsletter for the "original recipe." Photos are also from the newsletter (not my photos).
prep time
10 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- FOR CAKE:
- 1 package baker's german’s sweet chocolate (4 oz.)
- 1/2 cup water, boiling
- 1 cup butter or margarine
- 2 cups sugar
- 4 - eggs, separated
- 1 teaspoon vanilla extract
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- FOR FILLING AND TOPPING: COCONUT-PECAN FROSTING
- 4 - egg yolks
- 1 can (12 oz.) evaporated milk
- 1 1/2 teaspoons vanilla; then add in 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 package (7 oz.) baker's angel flake coconut (about 2-2/3 cups)
- 1 1/2 cups cups planters chopped pecans
- CHOCOLATE FROSTING (OPTIONAL)
- 1 stick 1/2 cup (125 grams ) butter , softened
- 9 - squares (50 ml) baker's german's chocolate, melted and cooled
- 1 1/2 cups (350 gr.)powdered sugar
- 1 teaspoon (5 ml) vanilla
- 1 1/2 tablespoons (45 ml) milk
- - *for a richer chocolate flavor, add cocoa powder. or buy more german's chocolate
How To Make original recipe for "german chocolate cake"
-
Step 1Melt chocolate in water and cool.
-
Step 2Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.
-
Step 3Mix flour, baking soda, and salt. Beat in flour mixture alternately with buttermilk.
-
Step 4Beat egg whites until stiff peaks form; fold into batter.
-
Step 5Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center.
-
Step 6Remove and cool on rack for 15 minutes.
-
Step 7FILLING AND TOPPING - COCONUT-PECAN FROSTING: Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
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Step 8ASSEMBLY: Divide the filling evenly between the 3 cakes, putting the 1st layer down, then spread the filling evenly. Repeat with the other layer(s).
-
Step 9FOR MINI-CAKES: I did bake the cakes in mini-muffin tins, but I wanted a cutter that would make the cake have straight sides. Find something that works, I used a pastry tip. I frosted the cakes and then added a small cut of Marachino cherry. This makes a wonderful presentation of this popular cake.
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Step 10*For the optional chocolate frosting just mix as any other frosting. For Garnish you could place pecan halves around the top edge. You can also add a maraschino cherry half also next to the pecan half.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 933kcal, carbohydrates: 97g, cholesterol: 130mg, fat: 58g, fiber: 5g, protein: 10g, saturated fat: 21g, sodium: 585mg, sugar: 75g, unsaturated fat: 37g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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