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German Chocolate Cake from Mary Elizabeth Recipe

Ingredients

How to make it

  • 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!

Reviews & Comments 11

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  • lacrenshaw 15 years ago
    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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    " It was excellent "
    trigger ate it and 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
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  • lacrenshaw 15 years ago
    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
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    " It was excellent "
    knoxcop ate it and 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--
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  • lacrenshaw 15 years ago
    Pretty chocolatey, leonora, but who ever get enough of THAT ingredient? Thanks!
    Lorraine
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  • leonora5 15 years ago
    Oooo the chocolate craving I got from reading this is tooooo much! Wonderful recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    bobbyc0117 ate it and said...
    I love German chocolate cake thanks for the recipe. you got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Mmmmm.... havenly! love everything about this recipe, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    frodo ate it and said...
    oh my..you made my fav. of all time..
    and its scratch also...thanks 5 pts
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    " It was excellent "
    henrie ate it and said...
    Love this cake so much, great post, you have my 5 also.
    Was this review helpful? Yes Flag
    " It was excellent "
    knoxcop ate it and 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--
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The Cook

lacrenshaw Horsham, PA

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