German Chocolate Cake
This all-time favorite dessert blends a decadent chocolate cake with a distinctive coconut-pecan topping. In fact, for many people, it’s the German chocolate cake frosting that really makes it a dessert to enjoy. This German chocolate cake recipe is one of Betty Crocker’s most popular desserts and for good reason. The step-by-step instructions clearly take you through the process required to create a homemade masterpiece. For the unemployed who want to learn more about how to make the perfect cake, this simple German chocolate cake recipe is ideal for hands-on learning – with the most delicious results.
German Chocolate Cake
- Cooking Spray to Grease Pans
- 4 oz Sweet Baking Chocolate
- ½ cup Water
- 1 ¼ cup Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cup Granulated Sugar
- 1 cup Butter (2 sticks), room temperature
- 4 Large Eggs, Separated
- 1 tsp Vanilla
- 1 cup Buttermilk
Coconut-Pecan Filling and Topping
- 3 pcs Egg Yolks
- 1 cup Granulated Sugar or Packed Brown Sugar
- ½ cup Butter (1 stick)
- 1 cup Evaporated Milk (from 12-oz can)
- 1 tsp Vanilla
- 1 ⅓ cups Flaked Coconut
- 1 cup Chopped Pecans
- Preheat the oven to 350 ° F. Spray the bottom and sides of three 8-inch or two 9-inch round cake pans with cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. The bottom of the pan with paper.
- Cut the chocolate into thick slices. In a 1 quart saucepan, heat the chocolate and water over low heat, stirring frequently, until the chocolate is completely melted; Remove from heat and cold.
- Meanwhile, in a medium bowl, stir in the flour, baking soda, and salt until mixed; In another medium bowl set on one side, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; Set aside
- At medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. At low speed, beat in melted chocolate and 1 teaspoon vanilla. At low speed, beat 1/2 part of the flour mixture until smooth, then beat 1/2 buttermilk until smooth. Beat repeatedly in butter mixture with buttermilk until smooth.
- Wash and dry the mixer beater. In a small bowl, beat the egg whites at high speed until the beaten egg whites form a hard peak when picking the batters. Add the egg whites to the batter; To fold, use a rubber spatula to cut vertically through the batter, then slide the spatula under the bowl and to the side, turning the batter. Rotate the bowl 1/4 turn and repeat this down-cross-up motion. Continue folding until the batter and egg whites are mixed.
- Pour the batter into the pan; Using a rubber spatula, scrape the batter from the bowl, spread the batter evenly over the pan, and smooth the top of the batter. (If the batter is not evenly distributed, spoon batter from one pan to another pan.) Refrigerate batter in the third pan if all pans do not fit in the oven at once; Bake the third pan separately.
- Bake in an 8-inch pan for 35 to 40 minutes, a 9-inch pan for 30 to 35 minutes, or insert a toothpick in the center until clean.
- Cool the cake in the pan for 10 minutes. Flip over a cooling rack on the left, then turn over the second cooling rack on the right to remove the cake from the pan. Allow 1 hour to cool fully.
- In a 2-quart saucepan, stir in 3 egg yolks, 1 cup sugar, 1/2 cup butter, evaporated milk, and 1 tsp vanilla until well mixed. Cook over medium heat for about 12 minutes, stirring frequently until thick and bubbling. Stir in the coconut and pecans. Cool for about 30 minutes, stirring occasionally with a spoon, until the mixture has spread.
- Place 1 cake layer, round side on a cake plate; Using a metal spatula, spread 1/3 of the filling over the layer. Add the second layer, down the round direction; Spread with 1/3 of the filling. Add the third layer, round side up; sprinkle with the remaining filling, leaving the side of the cake frosted. Cover the cake in the fridge.