How to Make a German Chocolate Cake From Scratch

German chocolate cake is a rich, decadent dessert that will make your mouth water just to look at it. Strangely, it is not from Germany, but is instead a recipe that uses German sweet chocolate. Top and fill the cake with a coconut-pecan frosting, and you have a special occasion dessert.

Things You'll Need

• 4 ounces German sweet chocolate
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/4 to 1/2 teaspoon salt
• 3 beaten egg whites
• 1/2 cup real butter, not margarine
• 1 cup sugar
• 1 teaspoon real vanilla, not imitation
• 3 large egg yolks
• 2/3 cup buttermilk
• For frosting:
• Can of evaporated milk
• 1/2 cup butter
• 1 tsp. vanilla
• 1 1/3 cups coconut
• 1 cup chopped pecans

Instructions

German Chocolate Cake

1. Grease and lightly flour two round cake pans. Preheat the oven to 350 degrees F. Place the oven rack in the middle of the oven.

2. Heat the chocolate in 1/3 cup of water until it melts. Combine the flour, baking soda, and salt and set aside. In a separate bowl, beat the three egg whites until stiff.

3. Microwave butter for 10 seconds to soften. Beat butter in a mixing bowl. Add the sugar and vanilla. Continue to beat until fluffy. Add the egg yolks, one at a time, beating after each yolk is added. Beat in the chocolate and water mixture.

4. Add the flour mixture and buttermilk alternately, beating after each addition. Fold the egg whites into the batter.

5. Turn the batter into the two round pans, evenly. Bake for 30 to 35 minutes. Test the middle of the cakes with a toothpick or cake tester.

6. Remove the cake pans from the oven and let cool for 10 to 15 minutes. Remove the cake from the pans and continue to cool. Frost the cake with a coconut-pecan frosting.

Coconut Pecan Frosting

1. Combine the evaporated milk, egg yolks, and butter in a medium-sized sauce pan. Cook and stir over medium heat until the mixture thickens, about 10 minutes.

2. Remove from heat. Add the vanilla, coconut and chopped pecans. Stir until well blended.

3. Cool the frosting for approximately 15 minutes before frosting the cake. Place the frosting on the bottom layer of the cake. Set the top layer on. Add the frosting to the top of the cake. Smooth the frosting to the edges and spread the frosting over the sides of the two layers.

Tips & Warnings

• Try sour cream instead of buttermilk. Bake in a 9- by 12-inch pan instead of the round cake pans.

• Don't use semi-sweet chocolate for this cake. You want the sweet German chocolate.