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German Chocolate Cake III
SUBMITTED BY:
Dean
PHOTO BY:
Allrecipes
"A spectacular German Chocolate cake made from scratch, using cake flour."
RECIPE RATING:
Read Reviews
(256)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 - 3 layer 9 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
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.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the 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 in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
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REVIEWS
Reviewed on Jul. 14, 2003 by DHAWKINS2
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DHAWKINS2
Jul. 14, 2003
This cake was awesome. I had a profesional baker make my wife a german chocolate cake for her birthday. This cake tasted so much better than that one. My wife loves german chcolate cake and she said is was the best she has ever eaten. I dobled the icing it looks like alot when you make it, but it turned out just right. Also I used a little more chocolate on the top of the cake. I had to turn the heat up to get the icing to start boiling, but it turned out great. I recomend this cake very highly.
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17 users found this review helpful
This cake was awesome. I had a profesional baker make my wife a german chocolate cake for her...
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Reviewed on Nov. 3, 2005 by Elaine Nash
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Elaine Nash
Nov. 3, 2005
My son and I made this cake for a friend whose favorite cake is German Chocolate. He's a great cook himself, and so is VERY fussy about his food. This cake turned out GREAT, and my friend was very complimentary of it! Since a mixer part was missing in action, we did all the mixing and beating by hand, and it still turned out just fine. It was very moist, had great shape and texture, and looked beautiful after adding the chocolate drizzle. The next time I make it, though, I will ADD TWO EXTRA OUNCES OF CHOCOLATE TO THE CAKE MIXTURE, to make it just a touch chocolate-ier. Also, IT'S VERY IMPORTANT TO MAKE ONE AND A HALF RECIPES OF THE FILLING/FROSTING. One recipe of it would not be enough, and 1 1/2 is just right. Also, TOAST THE COCONUT AND PECANS. That makes them much, much better. Be careful about burning the coconut. It toasts very quickly. A great cake that we will probably make a lot! Well worth the trouble.
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14 users found this review helpful
My son and I made this cake for a friend whose favorite cake is German Chocolate. He's a...
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Reviewed on Dec. 27, 2003 by
GINNYG
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GINNYG
Dec. 27, 2003
WOW! This is one of the best cake recipes I have ever found. I made it for my husband on Valentines Day...he raved about it! This will definately be one of my *special occasion* cakes...
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14 users found this review helpful
WOW! This is one of the best cake recipes I have ever found. I made it for my husband on...
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Reviewed on Jul. 31, 2007 by
4Js1H
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4Js1H
Jul. 31, 2007
This cake is the best! I read a lot of reviews and here is the advice I followed: Do Not Over Mix the batter or it will fall apart! Check cake 20 min. into baking, didn't take the 30 min. the recipe called for. Make 1 1/2 amount of frosting. Add more cornstarch to thicken up frosting or add instant Vanilla pudding. I didn't add pudding, because I wasn't sure WHEN to add it in. Frosting took approx. 30 min. to cook and longer to cool. Plan on investing a good amount of time into it. (But it is well worth it!) Toast the coconut and pecans. Something new I discovered while making this: I must have over mixed because I had trouble getting the cake out of the pan. The bottom layer began to crumble. I stuck the other two pans in the freezer for approx. 1 hr? To remove the frozen cake I placed a towel soaked in very hot water on the pan and it came right out! The cake is easy to handle while frozen and thawed out in the time it took to me to frost it. (I took a good amount of time frosting it) Freezing it didn't dry it out. It tasted and looked amazing! Hope this helps!
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11 users found this review helpful
This cake is the best! I read a lot of reviews and here is the advice I followed: Do Not...
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Reviewed on Dec. 17, 2003 by NENA BELL
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NENA BELL
Dec. 17, 2003
I decided to make this cake for our anniversary after my husband told me that this was his favorite cake. This cake was very good, light and moist. However, I did follow the advice of others and made more filling. I used 1 can (12 oz) evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, 4 slightly beated egg yolks, 1 1/2 tsp. vanilla, 2 1/3 cup coconut, 1 1/2 cups chopped pecans, and 2 tbsp. instant vanilla pudding. I followed the directions except I cooked on medium heat for about 12 minutes. The coconut and pecans were added after removing from heat. This made enough filling/frosting for between the layers and on top. Next time I will double Dean's recipe (adding the vanilla pudding and cooking on medium heat) so that I can have enough to frost the cake and omit the chocolate drizzle. We were not too crazy about that part.
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10 users found this review helpful
I decided to make this cake for our anniversary after my husband told me that this was his...
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Reviewed on Feb. 28, 2007 by
COOKIN4FIVE05
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COOKIN4FIVE05
Feb. 28, 2007
Upon researching for hours for a German Chocolate cake recipe worth the time to make and choosing this one, I bought the "Bakers" German sweet chocolate bar for use in this cake. After opening the box of chocolate, there are recipes in there for frosting, cake and a few others using this chocolate. Lo and behold the cake recipe they print is exactly the same as this one except this one says to use cake flour and 1/2 cup more of it. Other than that it's exact. I know this will be delicious as I've made this (the one off the box) years ago and it was awesome. German Choc. cake is my all time favorite cake but is very time consuming to make by scratch so I don't make it often. The frosting on the box is also worth the mention as there isn't one on this site that really stands out for such an exceptional cake. It appears to resemble the Ger. Choc. cake frosting II on this site but it makes more which you would need for a proper 3 layer cake. I would suggest using the frosting recipe on the box and you won't be dissapointed. At least Dean knows his recipe for German Chocolate Cake!!
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9 users found this review helpful
Upon researching for hours for a German Chocolate cake recipe worth the time to make and...
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Reviewed on Aug. 25, 2003 by MANTABIROSTRIS
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MANTABIROSTRIS
Aug. 25, 2003
Wonderful, and fairly easy to make, if a little time consuming. Worth it, though. I haven't actually tasted it yet, as I made it for a friend's birthday, but it looks great and the crumbly bits that fell off while I was transferring the cakes to the plate were nummy. The frosting came out to a pretty good consistency, especially if you chill it. I doubled the frosting recipe, too. If you make more than the original amount of frosting, keep in mind you'll need a good half hour in front of the stove to get it to thicken. I kept it at medium-low to medium to speed it up a bit, but I didn't want to burn it either. All in all, gorgeous cake, tastes great!
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9 users found this review helpful
Wonderful, and fairly easy to make, if a little time consuming. Worth it, though. I haven't...
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Reviewed on Apr. 19, 2007 by Arianne
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Arianne
Apr. 19, 2007
This was the best German Chocolate Cake I have ever tasted! I made it exactly how the directions said and it came out perfect. I gave it to my co-workers and they are still talking about it...they even called me a goddess :)! I will continue making this cake forever!
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8 users found this review helpful
This was the best German Chocolate Cake I have ever tasted! I made it exactly how the...
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Reviewed on Jul. 14, 2003 by
cupkate
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cupkate
Jul. 14, 2003
Let me tell you - FIVE stars doesn't do justice! This was the first time I made a cake so involved, but it was well worth it. I made this for my Grandmother's 71st birthday. My Grandma and Uncle fought over the last piece. I left with an empty cake platter and was told not to return without another cake! Just follow the recipe exactly! Also, I couldn't find 'German' chocolate at my market, So I used Ghirardelli's Bittersweet Chocolate and it was perfect!
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8 users found this review helpful
Let me tell you - FIVE stars doesn't do justice! This was the first time I made a cake so...