Old Fashioned German Chocolate Cake Recipe

Cook Time: 50 min
Prep Time: 30 min
( Serves 10 )
1 package (4 oz.) sweet baking chocolate (Baker's German's Sweet Chocolate®) (broken into pieces)
1/2 cup boiling water
1 cup margarine (softened)
2 cup white sugar
4 whole eggs (separated)
1 teaspoon vanilla extract
2 1/2 cup sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 whole egg yolks
1/4 cup margarine
1 teaspoon vanilla extract
1 1/3 cup sweetened flake coconut
1 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  3. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the batter into the prepared cake pans.
  8. 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.
  9. Allow the cakes to cool in pans before removing.

To make frosting:

  1. 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.
  2. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes.
  3. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable.
  4. Frost and fill the cake with the coconut frosting.


Nutrition Information
Fat: 41.80 g Cholesterol: 154.00 mg
Calories: 809.00 Protein: 11.50 g

Popular Recipes

10-Spice Koreatown Chicken Wings Recipe

Make your taste buds tingle with this dish from Bounce Sporting Club in New York City. In this recipe by Executive Chef Sean Olnowich, crispy chicken wings are tossed in an Asian 10-spice blend and slathered in a special sauce made with spicy Indonesian and Korean chili pastes, fresh ginger, garlic, sweet brown sugar, orange zest, and rice wine vinegar for tangy, smoky, burning-hot chicken wings!

Skinny Lasagna Bolognese Recipe

This is not your grandmother’s lasagna—which might call for two pounds of cheese (2,930 calories and 189 fat grams)—but it will resonate in flavor and, just as important, take less time to assemble and cook.

Pumpkin Mocha Latte Cupcakes Recipe

Everything that's right in the world is in these cupcakes: coffee, chocolate, and pumpkin. Cinnamon, nutmeg, ground ginger, and cloves add warmth and spice. The coffee-flavored frosting adds the final touch, making these confections absolutely irresistible.