German Chocolate Cake I Recipe - Allrecipes.com
German Chocolate Cake I Recipe

German Chocolate Cake I

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"German Chocolate Cake with brown sugar and coconut topping."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch square pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
  2. Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
  4. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2009

Great recipe! Not dry at all. If you are using all purpose flour instead of cake flour, be sure to subtract 3 tablespoons from the 1 1/2 cups, or else you could end up with a dry cake. Also, I only baked it for 30 minutes instead of 40, my oven tends to bake fast, so I just kept an eye on it and as soon as a knife came out clean, I took it out (dry cake can also be a result of over baking) . This is a much easier, cheaper and more convenient recipe than others I found, which appeals to me as a busy mom. I loved it, my husband loved it, and we will be using it again in the future!

 
Most Helpful Critical Review
Jun 21, 2005

This recipe is pretty good, but not as good as German Chocolate Cake III, however, it is much quicker and easier to make. I doubled the recipe using the "change servings" function. After carefully checking all the measurements, I found discrepancies with the printed instructions, which were not updated with the ingredient list. Be careful to review the recipe when doubling and it will turn out fine. I also substituted pecans for walnuts for a more traditional frosting. Normally I would give this recipe 4 or 5 stars, but the German Chocolate Cake III is that much better if you have the time!

 

23 Ratings

Feb 18, 2009

I am not a baker of cakes, but for my husbands birthday he asked for a German chocolate cake (his favorite) so I thought I would try it... This recipe was the easiest one so I tried it and it turned out great. Very moist, not too sweet and everyone loved it, I do not love coconut so I can only say from my point of view the cake was extra yummy! Will definitely try again!

 
Feb 05, 2003

This was hands down the worst cake recipe I have ever tried. It was not chocolatey, very dry, the frosting was gritty and awful. Terrible!

 
Dec 03, 2011

Fantastic!!!! We don't have German's baking chocolate here, so I took a tip from a substitutions site and added 1/2 Tablespoon sugar to each ounce of the semi-sweet chocolate that I used. I also needed a little more cream to make the topping spreadable.

 
Aug 29, 2002

This is an extremely tasty option for good old fashioned German Chocolate Cake. The cake was fluffy and topping a great, not overly sweet, addition to it. Everyone who tried it raved! Deffinately a future use in my repertoire!

 
May 29, 2011

The five stars is for the cake, however, the icing recipe is not complete. Please post recipes targeting a 7 year old reading level. Make it clear as to what you should do, step by step.

 
Apr 11, 2011

Delicious! I served this as dessert when my in-laws came over for dinner. Everyone loved it! I made it with Splenda and I served it with no-sugar added vanilla ice-cream. The frosting is especially tasty!

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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