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German Sweet Chocolate Cake

This is a real treat. My sister and I always enjoy preparing this together.—Patricia Peebles, Springfield, Missouri
  • Total Time
    Prep: 50 min. Bake: 30 min. + cooling
  • Makes
    16 servings


  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1-1/3 cups evaporated milk, divided
  • 3 egg yolks, beaten
  • 1/2 cup butter, cubed
  • 1-1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract


  • Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
  • Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper.
  • For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally.
  • Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature.
  • Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts
1 slice: 553 calories, 31g fat (16g saturated fat), 145mg cholesterol, 395mg sodium, 66g carbohydrate (46g sugars, 1g fiber), 7g protein.

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