Decadent German Chocolate Cake Recipe

Ingredients

• 1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
• 0.5 cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2.5 cups sifted all purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• 0.25 cup margarine
• 1 teaspoon vanilla extract
• 1.33 cups sweetened flake coconut
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing, flouring, and lining the bottoms with parchment paper. Get all your ingredients ready!
2. Melt the chocolate by stirring it into boiling water until smooth. Let it cool completely.
3. In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar with an electric mixer until light and fluffy. Beat in 4 egg yolks, one at a time, making sure to incorporate each one fully.
4. Stir in 1 teaspoon of vanilla extract, then gradually add the cooled chocolate mixture until everything is well combined.
5. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this dry mixture to the chocolate cake batter, alternating with the buttermilk in 3 or 4 additions. Mix until the batter is smooth, about 1 minute.
6. In a clean metal or glass bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate cake batter, being careful not to deflate the batter.
7. Divide the batter evenly among the prepared cake pans.
8. Bake in the preheated oven for 35 to 40 minutes, or until the cakes are lightly browned and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
9. For the pecan coconut frosting: Combine the evaporated milk, 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract in a large saucepan. Bring the mixture to a boil, then reduce the heat to medium and cook, stirring constantly, until thickened, about 12 minutes.
10. Remove the saucepan from the heat and stir in the coconut and pecans. Beat the frosting until it has cooled slightly and reached a spreadable consistency.
11. Generously spread the frosting between each layer of the cake and over the top. Enjoy this classic German chocolate cake!

Nutrition

• Calories: 809 kcal
• Fat Content: 42 g
• Fiber Content: 4 g
• Sugar Content: 74 g
• Sodium Content: 617 mg
• Protein Content: 12 g
• Cholesterol Content: 144 mg
• Carbohydrate Content: 102 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g