German Chocolate Cake

Pairs Well With

Serves 16


For the cake:

1 (4 ounce) packages baker's German sweet chocolate

1/2 cup boiling water

1 cup butter or 1 cup margarine

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the frosting:

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 slightly beaten egg yolks

3/4 cup butter

1 1/2 teaspoons vanilla

2 cups shredded coconut

1 1/2 cups chopped pecans


For the cake:

Preheat oven to 350ºF.

Melt chocolate in water, cool.

Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.

Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter.

Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

Bake for 30 minutes or until cake springs bake when lightly pressed in center.

Cool 15 minutes; remove and cool on rack.


Combine evaporated milk, sugar, slightly beaten egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat.

Stir in shredded coconut and chopped pecans.

Cool until thick enough to spread. Frost the cake.