German Chocolate Cake Recipe -
German Chocolate Cake Recipe

German Chocolate Cake

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"Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy."

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Ingredients Edit and Save

Original recipe makes 1 - 13x9 inch pan Change Servings


  1. Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
  2. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
  3. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2005

This was easy to put together and my husband said it was yummy. I was a little disappointed in the frosting flavor. I wanted more of that "caramel" taste and this just tasted like sweetened condensed milk w/ pecans and coconut (a yummy flavor, but just not what I expect in a German Chocolate Cake). I made the mistake of inverting the cake before frosting it. The recipe does not make enough frosting to cover the sides of the cake. So, if you make this - just leave it in the pan and frost the top only! :) DEFINETELY cook it for much longer than 6 minutes to thicken up the frosting. I probably cooked it closer to 15 minutes (maybe even longer).

Most Helpful Critical Review
Dec 02, 2010

the cake was too fluffy/crumbly, it should have been more dense. I think just using the cake mix as directed would have been better. Frosting needs to be doubled, barely enough to frost a 9x13 cake.

Dec 16, 2007

Yummy recipe, my uncle who is a German Choc. cake lover, said this is best version he has ever tried. I do agree with several reviews on here, that the recipe does not have much of a carmel flavor, but you can remedy that by adding 3 TBS of Brown Sugar. I also recommend you cook it for 10 mins not 6 so that it gets thick enough. P.S. Almonds are a great substitute for pecans, and much better for you!!!!

Sep 19, 2006

I doubled the frosting recipe due to other reviews and the fact that I made this as a 2 layer birthday cake. It was for my honey and he thought it was better than his favorite (until now) German Chocolate Cake purchased from a bakery at $4.95 a slice.

Nov 06, 2006

My Father has loved German Chocolate Cake all of his life and he says this is the best German Chocolate Cake he has ever eaten!!!

Feb 24, 2005

Excellent recipe! So easy and moist! The condensed milk keeps the cake from getting dry. I used chopped walnuts instead of pecans. I used at least 1 full cup of coconut, though, and at least 1 cup of walnuts. I like the frosting to be thick, not thin.

Feb 09, 2005

I thought the recipe was easy and the cake was very moist. The frosting did take about 20 minutes to thicken, but had a wonderful flavor. I will add it to my "favorites"

Feb 22, 2010

I made this cake today, absolutely delish! the frosting turned out perfect! I added 3T brown sugar and cooked and constantly stirred for about 11min. I will make again and again!


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  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 73 mg
  • 3%

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

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