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How to Make German Chocolate Cake III - A Step-by-Step Guide

German Chocolate Cake, a classic dessert that has been enjoyed for generations, is a decadent and rich treat that is perfect for any occasion. This delicious cake is known for its signature filling made from coconut and pecans, and is sure to be a hit with anyone who tries it. This recipe for German Chocolate Cake III is a tried and true version that produces a moist and flavorful cake that is sure to impress.

Originating in the United States, German Chocolate Cake actually has nothin...

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Ingredients

  • ½ cup water
  • 4 (1 ounce) squares German sweet chocolate
  • 1 cup butter, softened
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 egg whites
  • 1 cup white sugar
  • 1 cup evaporated milk
  • ½ cup butter
  • 3 egg yolks, beaten
  • 1 ⅓ cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • ½ teaspoon shortening
  • 1 (1 ounce) square semisweet chocolate

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 to 9 - layer inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
  • To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
  • Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

    • Nutrition

    735 cal.

    • Total Fat: 41g
    • Saturated Fat: 22g
    • Cholesterol: 187mg
    • Sodium: 458mg
    • Total Carbohydrate: 88g
    • Dietary Fiber: 3g
    • Total Sugars: 63g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 113mg
    • Iron: 3mg
    • Potassium: 256mg

    Categories

    Dessert recipes
    Cake recipes
    Chocolate recipes
    German recipes
    Baking recipes