German Chocolate Cake


3 cups sugar
1 3/4 cups unsalted butter, softened
2 1/2 teaspoons vanilla extract
8 large egg yolks
12 ounces evaporated milk
1 1/2 cups pecans, roughly chopped
7 ounces sweetened shredded coconut
4 ounces German's Sweet Chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 cups flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 large egg whites


Frosting: Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp vanilla, 4 egg yolks, and evaporated milk in a 2-quart pan over medium heat. Bring to a simmer and cook until thick (about 12 minutes) Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm
Heat oven to 350 degrees F. Grease three 9" round cake pans with butter, line bottoms with parchment circles. Grease parchment and set aside
Cake: Put chocolates into a small bowl and pour in 1/2 cup boiling water; let sit for 1 minute Stir until smooth and set aside
In another bowl, whisk flour, baking soda and salt and set aside
In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy. Add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth
On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside
Meanwhile, whip the egg whites to soft peaks. Add remaining sugar; whip to soft peaks
Fold egg whites into batter; divide between pans and smooth batter.
Bake until cakes are set, 25-30 minutes
Let cakes cool, then frost the top of each cake and assemble, leaving the sides bare




Most people think that German Chocolate Cake is a German treat, but in fact it is about as American as Apple Pie. It was created by a woman in Dallas, Texas named Mrs. George Clay who submitted her recipe for "German Sweet Chocolate Cake" to the Dallas Morning News in 1957. It became such a hit that newspapers around the country began printing the recipe. Many people thought it was German due to its name, but German desserts are usually filled with jam and/or cream, while coconut and pecans are typical in Southern American desserts.

So why the name German Chocolate Cake? Mrs. Clay's recipe called for a store-bought product named German's Sweet Chocolate, manufactured by Walter Baker & Co., and named after the man that created it in 1852 - Samuel German.

Traditional German Chocolate Cakes are not iced on the sides, but only on top and between layers.

This recipe was found in Saveur, Dec. 2009


6.0 servings


Monday, November 30, 2009 - 6:01pm


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