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Willard Family German Chocolate Cake

Willard Family German Chocolate Cake

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    2 h 20 m
K-Dub

K-Dub

This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 809 kcal
  • 40%
  • Fat:
  • 41.8 g
  • 64%
  • Carbs:
  • 101.8g
  • 33%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
  3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
  4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  5. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
  6. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.
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Reviews

Rae
51

Rae

2/6/2012

Fabulous! This was my first attempt at a German Chocolate cake, I kind of expected it to be a little more complicated but this was easy. I had to use the milk and vinegar substitute for the buttermilk because I forgot to bring my list to the store and of course forgot the buttermilk :( It worked fine. I used butter in both the cake and the frosting since I never have margarine. I also made some chocolate frosting for the sides of the cake, I didn't have enough of the coconut frosting but I think that is because I'm a little heavy handed with frosting. My family was sad when this cake was gone and there was a fight over the last piece ( I won! ) Thanks for the great recipe, its a keeper.

Annie
32

Annie

11/19/2011

GREAT recipe! The cake was moist and delicious and the frosting amazing! I've made many other types of chocolate cakes from scratch but this was my first German Chocolate cake. Rave reviews from all our guests who shared it with us. Thank you.

SW
27

SW

10/17/2011

Good

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