1 hr 30 mins
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Units: US | Metric
- 1 (4 ounce) package baker German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup margarine or 1 cup butter, softened
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup buttermilk
- 4 egg whites
- 1Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
- 2Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
- 3Stir until chocolate is completely melted.
- 4Mix flour with baking soda and salt; set aside.
- 5Beat margarine and sugar until light and fluffy.
- 6Add egg yolks, one at a time, beating well after each addition.
- 7Stir in melted chocolate and vanilla.
- 8Add flour mixture alternately with buttermilk, beating after each addition until smooth.
- 9Beat egg white until they form stiff peaks.
- 10Gently stir into batter.
- 11Pour batter into prepared pans.
- 12Bake for 30 minutes or until cake springs back when lightly touched.
- 13Remove from oven, immediately run spatula between cake and sides of pans.
- 14Cool in pans 15 minutes.
- 15Remove from pans; peel off waxed paper.
- 16Cool on wire racks.
- 17Spread Coconut-Pecan Frosting between layers and over top of cake.
- 18Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
- 19Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
- 20Remove from heat.
- 21Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
- 22Beat until cool and of spreading consistency.
- 23Makes about 4 1/4 cups.
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Nutritional Facts for German Chocolate Cake
Serving Size: 1 (2805 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 9959.1
- Calories from Fat 5289
- Total Fat 587.7 g
- Saturated Fat 161.1 g
- Cholesterol 1629.8 mg
- Sodium 6904.0 mg
- Total Carbohydrate 1111.2 g
- Dietary Fiber 35.0 g
- Sugars 843.6 g
- Protein 121.3 g