Grandma’s German Chocolate Cake

         This is truly an incredible German Chocolate Cake! It is loaded with tons of caramel pecan frosting, coconut and chocolate. This cake satisfies so many sweet tooth issues for me. It is like the perfect dessert. I make this cake year round. There is no right or wrong time for a great German Chocolate cake.

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            While growing up, I always believed that a German Chocolate cake meant there was a holiday or some special event happening. How wrong I was when I was young!

I started realizing that it could be requested for birthday cakes, Sunday dinners or even brought to potlucks and gatherings.

This cake has always looked like it belonged in a fancy restaurant or was made special, by super talented people.

Frequently Asked Questions:

            Why is this called German Chocolate?

This cake is not originally from Germany. It is meant to have a lighter chocolate, but, I cannot give you the true reason behind the name.

            Can I make this ahead?

You can definitely make it a day ahead of time. You can make both chocolate frosting and coconut pecan frosting and place them in separate bowls with a tight cover and placed in the refrigerator. They will be good for 1 to 2 weeks.

            Can I freeze the cake?

You can. You should freeze it without the frosting to make it last longer. After the cake has cooled completely, wrap it tightly in plastic wrap and put inside freezer safe bags. The cake can stay in the freezer for 1 to 2 months.

What do you need to make Homemade German Chocolate Cake

            2 ¼ cups all purpose flour

            1 tsp salt

            1 tsp baking soda

            1 ½ tsp vanilla

            4 large eggs

            1 cup of milk

            1 cup butter, softened

            2 cups granulated sugar

            ½ cup water

            4 ounces unsweetened chocolate

Frosting:

            1 cup melted butter

            1 cup packed brown sugar

            1 cup granulated sugar

            2 cups evaporated milk

            2 tsp vanilla

            6 egg yolks

            2 cups chopped pecans

            2 ½ cups shredded coconut

How to make Homemade German Chocolate Cake

FIRST STEP:

Preheat the oven to 350*

Melt the unsweetened chocolate with the water, just until the chocolate is melted

SECOND STEP:

In a large bowl, cream the butter with the brown sugar and the white sugar, slowly add in the melted chocolate and mix well

a)

b)

Mix in the eggs, vanilla and the milk until well combined

a)

b)

THIRD STEP:

Add in the baking soda, flour and the salt until just combined

FOURTH STEP:

Spray 3 – 8 inch round cake pans, you can also cover the bottom with a circle of parchment paper

Pour batter evenly between the 3 pans and bake for 35 to 40 minutes, until a toothpick comes out clean

Cool the layers completely

FIFTH STEP:

To make the frosting, melt the butter, add in the sugar, brown sugar, evaporated milk and the vanilla. Whisk until combined

 Whisk in the egg yolks

a)

b)

c)

SIXTH STEP:

Cook over medium heat, stirring frequently until it thickens and is bubbly

Add in the coconut and the pecans, stir to combine.

a)

b)

SEVENTH STEP:

Remove from the heat and cool for 30 minutes, stirring a few times.

To frost the cake, place the first layer on a cake plate, spread frosting over the top of the layer, place the second layer on the top of the first, layer it with evenly spread frosting, Place the third layer on and frost the top of the cake. You do not frost the sides of the cake.

Enjoy!

YUM!

Homemade German Chocolate Cake

Homemade German Chocolate Cake

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 ¼ cups all purpose flour
  •             1 tsp salt
  •             1 tsp baking soda
  •             1 ½ tsp vanilla
  •             4 large eggs
  •             1 cup of milk
  •             1 cup butter, softened
  •             2 cups granulated sugar
  •             ½ cup water
  •             4 ounces unsweetened chocolate
  • Frosting:
  •             1 cup melted butter
  •             1 cup packed brown sugar
  •             1 cup granulated sugar
  •             2 cups evaporated milk
  •             2 tsp vanilla
  •             6 egg yolks
  •             2 cups chopped pecans
  •             2 ½ cups shredded coconut

Instructions

FIRST STEP:

Preheat the oven to 350*

Melt the unsweetened chocolate with the water, just until the chocolate is melted

SECOND STEP:

In a large bowl, cream the butter with the brown sugar and the white sugar, slowly add in the melted chocolate and mix well

Mix in the eggs, vanilla and the milk until well combined

THIRD STEP:

Add in the baking soda, flour and the salt until just combined

Spray 3 - 8 inch round cake pans, you can also cover the bottom with a circle of parchment paper

FOURTH STEP:

Pour batter evenly between the 3 pans and bake for 35 to 40 minutes, until a toothpick comes out clean

Cool the layers completely

FIFTH STEP:

To make the frosting, melt the butter, add in the sugar, brown sugar, evaporated milk and the vanilla. Whisk until combined

 Whisk in the egg yolks

SIXTH STEP:

Cook over medium heat, stirring frequently until it thickens and is bubbly

Add in the coconut and the pecans, stir to combine.

SEVENTH STEP:

Remove from the heat and cool for 30 minutes, stirring a few times.

To frost the cake, place the first layer on a cake plate, spread frosting over the top of the layer, place the second layer on the top of the first, layer it with evenly spread frosting, Place the third layer on and frost the top of the cake. You do not frost the sides of the cake.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 12gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 18mgCarbohydrates: 120gSugar: 12gProtein: 12g