I thought my mom had a secret family recipe for her famously delicious German Chocolate Cake. Turns out, the recipe she uses comes from the Kraft Kitchen. This rich dessert is always a hit at family gatherings – I might add that it’s even a favorite of the people who say they don’t like coconut and pecans!
As you can see, my mom’s cake (and the original Kraft recipe) only uses frosting in between the layers and on top. My mom says if you want the sides of the cake frosted, just double the frosting recipe listed below. I used the Good Cook round cake pans to bake this cake.
German Chocolate Cake with Coconut Pecan Icing Recipe
Prep: 30 Minutes Bake: 2 hours Servings: 16
German Chocolate Cake Recipe:
- 1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
- 1/2 cup water
- 4 eggs, separated
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
Coconut-Pecan Filling and Frosting Recipe
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup butter or margarine
- 1pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups)
- 1-1/2 cups chopped PLANTERS Pecans
How To Make the Filling & Frosting:
BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and nuts; mix well. Cool to desired spreading consistency.
Bake the Cake Directions:
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
If you don’t have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.
NOTE: This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.