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How to Make Willard Family German Chocolate Cake - A Step-by-Step Guide

The Willard Family German Chocolate Cake is a cherished recipe passed down through generations. This decadent cake is a true labor of love, filled with rich layers of chocolate and coconut-pecan frosting. It's the perfect dessert for any special occasion, from birthdays to holidays, and will surely impress all who taste it.

The origins of this recipe can be traced back to the Willard family's German heritage, where baking and cooking were a cherished tradition. Over the years, the rec...

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Ingredients

  • 1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
  • ½ cup boiling water
  • 1 cup margarine, softened
  • 2 cups white sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 ½ cups sifted all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 3 egg yolks
  • ¼ cup margarine
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups sweetened flake coconut
  • 1 cup chopped pecans

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 10
  • Yield: 1 3-layer cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  • Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
  • Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
  • In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
  • To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

    • Nutrition

    809 cal.

    • Total Fat: 42g
    • Saturated Fat: 11g
    • Cholesterol: 144mg
    • Sodium: 617mg
    • Total Carbohydrate: 102g
    • Dietary Fiber: 4g
    • Total Sugars: 74g
    • Protein: 12g
    • Vitamin C: 1mg
    • Calcium: 134mg
    • Iron: 3mg
    • Potassium: 274mg

    Categories

    Dessert recipes
    Cake recipes
    Chocolate recipes
    German recipes
    Baking recipes