We are a cake eating family, as is evident by my The Kitchen recipe index, where my largest section just happens to be cake. If someone asks what’s your favorite cake recipe, I am hesitant to say. Honestly, I kinda love them all, I don’t know if I could pick just one. How could I live without the rich decadence of Almond Joy cake, or Peanut Buttery-ness sheet cake, or the sweet melt in your mouth goodness of Tres Leche Cake. That’s it, I could never decide.
But, if I ask DT what his favorite cake is, he will quickly say German Chocolate Cake, no question, no doubt, that’s it. Now this cake is a delicious chocolate cake, but the icing, oh the icing, makes this cake. If you do nothing else today, make this icing. Spread it on your morning toast, a dollop in the coffee, why not? Ok, so I am getting ahead of myself. But seriously, do me a favor and make this icing! You might as well make the cake to put it on as well.
Let me show you how.
Cake ingredients: 4 ounces semi-sweet baking chocolate or german chocolate; 1/2 cup hot water; 1 cup white sugar; 1 cup brown sugar; 1 cup butter, softened; 4 eggs; 2-1/2 cup All Purpose Flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla
Begin by melting the chocolate in water in a small saucepan over the stove.
When fully melted set aside to cool.
In your mixing bowl add the sugars and softened butter and cream together.
Add eggs to creamed mixture, one at a time, mixing in between additions.
Then add flour, baking soda, and salt.
Add buttermilk and cooled chocolate, mixing until incorporated.
Pour into 3 buttered 9-inch cake pans, and bake at 350° for 35-45 minutes, or until toothpick inserted in center comes out clean.
Cool for 5 minutes then remove from pans, then cool completely.
While they are cooling lets make the super delicious coconut pecan icing.
Icing ingredients: 1 cup sugar; 1 cup evaporated milk; 1/2 cup butter; 3 eggs, beaten; 1-1/3 cup flaked coconut; 1 cup chopped pecans or walnuts; 1 teaspoon vanilla
In a medium sauce pan add the sugar, butter, evaporated milk, and eggs.
Mix until combined over medium low heat.
Cook until mixture starts to bubble and thicken, stirring constantly.
Then quickly add the pecans and shredded coconut.
Remove from the heat and add in vanilla, stir in and set aside to cool.
Then assemble on your cake pan, add one layer and a healthy layer of icing. I always put some parchment paper under the side of the cake I am working on. That way if any icing drips down, it’s easy to catch and clean up.
Then continue with each layer, and don’t worry about icing to the sides of the cake.
Just cut yourself a big healthy slice of this cake, and enjoy!
Print This Recipe
German Chocolate Cake
4 oz. semi-sweet baking chocolate or german chocolate
1/2 cup hot water
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
2 1/2 cup All Purpose Flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
Coconut Pecan Icing:
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 eggs, beaten
1 1/3 cup flaked coconut
1 cup chopped pecans or walnuts
1 tsp. vanilla
Pre-Heat oven to 350°F.
Grease and lightly flour 3 (9″) round cake pans. In small saucepan over low heat, melt chocolate with water; set aside.
In large bowl, beat sugars and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and remaining cake ingredients; blend at low speed until well combined. Pour batter into prepared pans.
Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
In medium saucepan, combine sugars, evaporated milk, butter and eggs. Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in coconut, nuts and vanilla. Cool until room temperature. Spread icing between cake layers and on top leaving sides plain.