"I've tried many German chocolate cakes, but this is the absolute best. It takes a little extra time, but is well worth the effort." — m-ann
Watch video tips and tricks
4 (1 ounce) squares
2 1/2 cups
Coconut Pecan Frosting:
1 1/4 cups
heavy whipping cream
I had this recipe for quite sometimes and I made it this past weekend. The cake was great!! It was moist and it barely lasted a day. Now I know some of you had problem with the icing. Well, I went to the orignal (4 egg yolks, 1/2 stick butter, 1 tsp vanilla, 1 can pet milk, 1 1/2 cup of sugar) cook for 12-20 min depends how thich you want it.
I made this cake for my best friend's birthday party (which I was hostessing). The icing directions say "until the mixure thickens." THICKENS TO WHAT CONSISTENCY?? DOES THAT MEAN I COOK IT 4 MINUTES OR 15 MINUTES?" I'm sure that's why the other reviewer's icing didn't solidify. Thickens like pudding? Thickens like glue? Who knows?? The author of this recipe might want to include the number of minutes neccessary to acheive this "Thick"ness. Also, a double boiler?????????? I don't know anyone that even OWNS a double boiler, other than my grandmother. Needless to say, my friend did not have a birthday cake for her birthday. Thanks.
Scarlett, I'm sorry about your friend's lack of cake, but you can make a double boiler with a metal bowl set inside a saucepot with somme water in it. You don't need to go out and buy one. I would recommend using a tried and true recipe for a special occasion, rather than one you haven't made before.
The cake was great! I made it for my father's birthday(a day ahead of time) The icing a little thinner than I like, but I know cornstarch(a teaspoon at a time) will thicken any liquid. Also, I put the icing between the layers and on the top only. Used fudge icing for the sides and a border on the top, then filled in the top with this icing and used the fudge one to write on the cake with. As for the double broiler issue, as was suggested, a metal, or glass bowl in a pot. Also, due to modern convinece a micro wave works well to(30 seconds at a time and stirring between each time segmant. But the most important thing I think everyone should remember is this. Baking is an exact SCIENCE! If you do not follow the messurments precisley, the recipe is doomed before it every goes into the oven.
When I was making this, I was saying to myself--I'm not sure I will make this again-lots of steps, time, ingredients. But just one taste changed my mind. I took it to my daughter's school for the teachers and staff--they keep talking about it even now. I did add about 1 tsp. cornstarch and doulbed the icing and frosted the sides. I also used 4 oz. German choc. plus 1 oz semi-sweet for the cake. A definite winner!
To all of you who complain of the frosing not being thick enough! Have you looked at the picture?! The Frosting is dripping down the cake, which means its' not supposed to be thick also if you left yourselve enough time you would have had time enough to make a new cake!
I totally agree! This is the best "German Chocolate Cake" recipe I have found. It does take some extra time but it is WELL worth your effort. It comes out light and fluffy and moist and the frosting is perfect.
The cake is time consuming to make. I had the same problem with the icing not thickening. I finally took it off the heat, added lots more coconut then called for and put it in the fridge for a while. At that point though I still went out and bought some frosting because I didn't have enough to cover all the layers and the top and sides of the cake. Next time I think I will do it Betty Crocker's way!
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 785
** Calories from Fat: 429
See how to make a warm German cake frosting with pecans and coconut.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.