German Chocolate Cake

This is the classic German Chocolate Cake recipe that's been on the Baker's German Chocolate box forever. You'll certainly make a great impression when you present this one for dessert to your family and friends!

Take a few minutes and get all the prep work done before you begin mixing everything together. The process will go much easier if you have everything ready to go as you follow the step by step instructions.

1 pkg. (4 oz.) Baker's German Sweet Chocolate

1/2 cup water

4 eggs, separated

2 cups flour

1 t. baking soda

1/4 t. salt

1 cup butter, softened

2 cups sugar

1 t. vanilla 

1 cup buttermilk

Preheat oven to 350 degrees F.

Cover bottoms of 3 (9-inch) round pans with parchment.  Spray side with cooking spray.  Microwave chocolate and water in a large microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.  Stir until chocolate is completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form, set aside.  Combine flour, baking soda, and salt.  Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, one at a time, beating well after each.  Blend in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites, stir gently until well blended.  Pour into prepared pans.

Bake 30 minutes or until a toothpick inserted in centers comes out clean.  Immediately run a small spatula around cakes in pans.  Cool cakes in pans 15 minutes. Remove from pan to wire racks, cool completely.

Prepare Coconut Pecan Frosting.

4 egg yolks

1 (12 oz.) can evaporated milk

1 1/2 t. vanilla

1 1/2 cup sugar

3/4 cup butter

1 pkg. (7 oz.) Baker's Angel Flake Coconut

1 1/2 cup chopped pecans

Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended.

Add sugar and butter; cook on medium heat 12 minutes, or until thickened and golden brown, stirring constantly.

Remove from heat and add coconut and pecans.

Cool to desired spreading consistency.

Makes enough to frost top and sides of three 8" or 9" cake layers, tops of two 9 x 13 cakes, or tops of 36 cupcakes.