German Chocolate Cake II

German Chocolate Cake II

46 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
Recipe by  m-ann

“I've tried many German chocolate cakes, but this is the absolute best. It takes a little extra time, but is well worth the effort.”

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Adjust Servings

Original recipe yields 1 -4 layer 9 inch cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
  2. In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
  3. Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
  4. To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

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Reviews (46)

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The cake was great! I made it for my father's birthday(a day ahead of time) The icing a little thinner than I like, but I know cornstarch(a teaspoon at a time) will thicken any liquid. Also, I put the icing between the layers and on the top only. Used fudge icing for the sides and a border on the top, then filled in the top with this icing and used the fudge one to write on the cake with. As for the double broiler issue, as was suggested, a metal, or glass bowl in a pot. Also, due to modern convinece a micro wave works well to(30 seconds at a time and stirring between each time segmant. But the most important thing I think everyone should remember is this. Baking is an exact SCIENCE! If you do not follow the messurments precisley, the recipe is doomed before it every goes into the oven.



Scarlett, I'm sorry about your friend's lack of cake, but you can make a double boiler with a metal bowl set inside a saucepot with somme water in it. You don't need to go out and buy one. I would recommend using a tried and true recipe for a special occasion, rather than one you haven't made before.



I had this recipe for quite sometimes and I made it this past weekend. The cake was great!! It was moist and it barely lasted a day. Now I know some of you had problem with the icing. Well, I went to the orignal (4 egg yolks, 1/2 stick butter, 1 tsp vanilla, 1 can pet milk, 1 1/2 cup of sugar) cook for 12-20 min depends how thich you want it.

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Amount Per Serving (12 total)

  • Calories
  • 785 cal
  • 39%
  • Fat
  • 47.7 g
  • 73%
  • Carbs
  • 86.2 g
  • 28%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 150 mg
  • 50%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



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German Chocolate Cake III


next recipe:

Moist German Chocolate Cake