Recipe

German Chocolate Cake From Mary Elizabeth Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 1 year ago Given to me by my German mother-in-law, this cake is a common answer to the question, "what can I bring?"! The coconut/pecan icing is a must to complete the decadence! Prep:25m Cook:45m Servings:12	Lacrenshaw
	chocolate butter cake coconut icing

Does this look good? Yeah! / Nope

Fans

frodo

henrie

knoxcop

momo_55gra

juels

trigger

bobbyc0117

Ingredients

CAKE:

1 package Bakers German chocolate

1/2 cup water

1 cup butter

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 cups all-purpose flour

4 large egg yolks, UNbeaten

1 teaspoon vanilla

1 cup buttermilk

4 large egg whites, at stiff peak

ICING

1 cup evaporated milk

1 cup sugar

3 large egg yolks

1/4 pound butter

1 teaspoon vanills

1 1/3 cups coconut

1 cup chopped pecans

Directions

Butter and flour two 9" cake pans.

Preheat oven to 350 degrees F.

Combine German chocolate and water in a double boiler.

Melt chocolate in water.

Set aside to cool.

Cream together the butter and sugar.

Mix in the egg yolks and vanilla.

Beat well.

Add cooled melted chocolate.

Mix well.

Add the sugar, salt, baking soda and flour.

Mix well.

Add the buttermilk.

Mix well.

Gently fold in the egg whites.

Pour batter into prepared pans.

Bake for 30 minutes OR until cakes test done.

Cool in pans 10 minutes.

Remove from pans.

ICING:

Combine evaporated milk, sugar, egg yolks, butter and vanilla in pan.

Cook and stir about 12 minutes OR until thick.

Add coconut and pecans.

Beat icing to desired spreading consistency.

Place one cake layer top-side down on serving platter.

Ice top of layer.

Place second cake top-side down atop the first layer.

Cover the entire cake with coconut icing.

Be sure to get a piece of this cake for yourself!

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Comments

knoxcop 1 year ago said:
OHHHHH MY GOODNESS!!! I love the sound of this one. When making scratch cakes, I like to use butter as the moistening agent---it is more substantive and better than oil. I do cakes for a living, I happen to know these things, lol!

I am sending this one straight to the saves. You get my high 5 and a yep vote on this one!
--Kn0x--

henrie 1 year ago said:
Love this cake so much, great post, you have my 5 also.

frodo 1 year ago said:
Oh my..you made my fav. of all time..
and its scratch also...thanks 5 pts

juels 1 year ago said:
Mmmmm.... havenly! love everything about this recipe, thanks!

bobbyc0117 1 year ago said:
I love German chocolate cake thanks for the recipe. you got my 5

leonora5 1 year ago said:
Oooo the chocolate craving I got from reading this is tooooo much! Wonderful recipe!

lacrenshaw 1 year ago said:
Pretty chocolatey, leonora, but who ever get enough of THAT ingredient? Thanks!
Lorraine

knoxcop 1 year ago said:
Reporting back in after making this gem. I normally use cake flour for scratch cakes, but because this one called for all-purpose, that is what I used, specifically White Lily brand. I followed the directions to a "t" except instead of doing a "true" fold on the egg whites, I used the Kitchenaid on very low speed (stir) to mix them into the batter.

As for the chocolate amount, it is absolutely perfect. The cake baked up with a very light brown color, a good rise with no "hump" in the middle, and tastes out of this world!

I would recommend using either parchment or wax paper to line the bottom of the baking pans, as this is what I do with every cake anyway. This batter would *never* have come out of the pan in one piece, otherwise. This is a very light and moist cake once baked.

The frosting is the genuine article, too. Go ahead and boil the heck out of it for a little bit, just to make sure it's really nice and thickened before cooling/whipping. Get it really cold in the fridge, and make sure you put it on a well-cooled cake before attempting to frost---or it will slide down the sides.

All in all---HIGH 5 on this one. Heck, if I could give it 10, I would!

Thanks for another goodie!
--Kn0x--

lacrenshaw 1 year ago said:
High praise for my mom-in-law's cake! Thanks so much, knox. I know we like it a whole lot. I appreciate your suggestions about using the parchment and "boiling the heck" out of the icing. Thanks you for taking time to revisit with you comments, knox! Have a wonderful Thanksgiving.
Lorraine

trigger 1 year ago said:
Wow Lorraine you certainly made a hit with some of the finest in the cake business. I have to say this does sound wonderful and looks fantastic. Saved and printed.
Thank you for posting.
Five Gold Stars

Michael

lacrenshaw 1 year ago said:
Mary Elizabeth, my mother-in-law is the one who really made the hit! You will not be disappointed if you decide to try this one, michael. I've always had a problem icing this cake, but Ed's always at the ready to help! Thanks for the fives, and GOLD no less!
Lorraine

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Alterations

frodo 1 year ago said:
i have a tip for cakes baked in the pan,with the hole in it, the one that comes apart..
when you take the cake out of the pan, and set it on the wire rack. while its still hot. a peice of cake can be cut out. and the cake can be pushed/bent togather. like it never happened
icing will cover the crack. and off to aunties house you go, and no one is the wiser....lol

momo_55grandma 4 months, 3 weeks ago said:
wonderful scruptious cake love german choc. thanks high5

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