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Authentic German Chocolate Cake
Original Mrs. German's Recipe!
2 cups flour
1 cup margarine or butter, softened
1 pkg. Bakers German Chocolate
2 cups sugar
1/2 cup water
1 tsp. vanilla
1 tsp. baking soda
1 cup Buttermilk
1/4 tsp. salt
4 egg whites
4 egg yolks

1 can evaporated milk
4 egg yolks, lightly beaten
1/2 cup sugar
1 1/2 tsp. vanilla
3/4 cup margarine or butter
1 pkg. coconut
1 1/2 cups chopped pecans


Preheat oven to 425 Degrees F. (50 Degrees C.) Line the bottom of a round cake pan with waxed paper.

Melt the chocolate squares until
completely melted. Stir well.

Mix flour, baking soda and salt. Set aside.

Beat margarine (butter) and sugar in a large bowl with electric mixer on medium speed until light and fluffy.

Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition, until smooth.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans.

Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pans. Cool 15 minutes and remove from the pan onto cake board or cake plate. Remove wax paper.

Cool completely on wire racks. Spread coconut-pecan frosting between layers and over entire cake.

Coconut-Pecan Frosting:
Mix milk, sugar, margarine, egg yolks and vanilla in a large sauce pan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.

Remove from heat. Stir in coconut and pecans. Cool to room temperature until it can be easily spread.

Preparation Time: 1 hour Serves: 8-12
Recipe Origin: United States
Submitted by:
Capt. Tom Smith
United States
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