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original recipe for "german chocolate cake"

(9 ratings)
CinCooks avatar
Recipe by
Straws Kitchen(*o *)
@CinCooks
somewhere, AR

We love German Chocolate Cake, infact it is my oldest Sons favorite cake. I posted a bit of history about it on some of the JAP town square groupes(one is below): 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).

(9 ratings)
cook time 30 Min
method Bake

Ingredients For original recipe for "german chocolate cake"

  • FOR CAKE:
  • 1 pkg
    baker's german’s sweet chocolate (4 oz.)
  • 1/2 c
    water, boiling
  • 1 c
    butter or margarine
  • 2 c
    sugar
  • 4
    eggs, separated
  • 1 tsp
    vanilla extract
  • 2 c
    flour, all-purpose
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    buttermilk
  • FOR FILLING AND TOPPING: COCONUT-PECAN FROSTING
  • 4
    egg yolks
  • 1 can
    (12 oz.) evaporated milk
  • 1 1/2 tsp
    vanilla; then add in 1-1/2 cups sugar
  • 3/4 c
    (1-1/2 sticks) butter or margarine
  • 1 pkg
    (7 oz.) baker's angel flake coconut (about 2-2/3 cups)
  • 1 1/2 c
    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 c
    (350 gr.)powdered sugar
  • 1 tsp
    (5 ml) vanilla
  • 1 1/2 Tbsp
    (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"

  • 1
    Approximate Cook Time: 30min
  • 2
    Melt chocolate in water and cool. Cream butter and Sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour 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 Cool 15 minutes; remove and cool on rack.
  • 3
    THE FILLING AND TOPPING: Coconut-pecan frosting
  • 4
    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. ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
  • 5
    Assembly: Divide the filling evenly between the 3 cakes putting the 1st layer down, then spread the filling evenly. Repeat with the other layer(s).
  • 6
    FOR 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.
  • 7
    *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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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