Forget the boxed mix German Chocolate Cake

German Chocolate Cake from Dean on allrecipes.com

½ cup water
4 oz German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 tsp vanilla extract
1 cup buttermilk
2 ½ cups cake flour
1 tsp baking soda
½ tsp salt
4 egg whites

1 cup white sugar
1 cup evaporated milk
½ cup butter
3 egg yolks, beaten
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 tsp vanilla extract

½ tsp shortening
1 oz semi-sweet chocolate

1. Preheat oven to 350 degrees F. Grease and flour 3- 9 inch cake pans. Sift together the flour, baking soda and salt, set aside. In a small saucepan, heat water and 4 oz chocolate until just melted. Remove from heat and allow to cool.

2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks, one at a time, Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites in to the batter, then quickly fold in remaining whites until no streaks remain.

4. Pour into prepared cake pans and bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes un the pan, then turn onto a wire rack.

5. To make the filling: In a saucepan combine 1 cup sugar, evaporated milk, ½ cup butter, and 3 egg yolks. Cook over low heat (do not boil!) stirring constantly until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Cool until thick enough to spread. NOTE: This makes enough frosting for the top and between the layers. If you want to frost the sides as well, double it.

6. Spread filling between layers and on top/ sides of cake. In a small saucepan, melt shortening and 1 oz of chocolate. Stir until smooth and drizzle over the cake, letting it drip down the sides.


This is hands down the best recipe for German Chocolate Cake I’ve found in years. It’s got a little bit of savory with the nuts in the icing and the cake itself is moist but not overly sweet. I made this for my brother-in-law’s birthday a couple months ago and I think it’s even better after it sits for a day and the flavors have a chance to get to know each other a bit. Breakfast, anyone?! My favorite thing about cakes like this is that they’re not fussy. The icing will never be perfectly smooth and that’s just fine, because it won’t be around very long to stare at anyway!I just wish I’d gotten a picture of it.