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German Chocolate Cake Scratch Recipe


Home Cooking

German Chocolate Cake Scratch Recipe

Nancy Berry | Apr 15, 2006 12:23 AM

This recipe is in response to a request on the General Board. I'm posting it to the appropriate board.

--Nancy Berry

German Chocolate Cake

4 ounces German chocolate squares
1/2 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
4 egg whites
1 cup sweetened condensed milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cups coconut flakes
1 cup chopped pecans

Preheat oven to 350F. Lightly grease 3 8" cake pans or line with parchment paper.

Melt chocolate in boiling water; cool. Sift together flour, baking soda, and salt; set aside.

Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Stir in flour mixture alternating with buttermilk, mixing after each addition until very smooth.

Beat egg whites until stiff; fold into batter. Pour into prepared pans. Bake 30-35 minutes, until a cake tester inserted in the center comes out clean.

Run a knife around edges of cakes; cool in pans 15 minutes. Remove from pans; finish cooling on racks. Fill between layers and frost tops and sides.

FROSTING: Combine condensed milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat; stir in coconut and pecans. Cool until filling reaches spreading consistency, stirring occasionally.


--Nancy Berry

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