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German Sweet Chocolate Cake I

SUBMITTED BY: ccsick PHOTO BY: ToughCookie

"This is the favorite at all of our potlucks"

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Read Reviews (44)

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Original recipe yield 1 - 9x13 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans

What to Drink?
	Port
	Coffee

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

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REVIEWS

Reviewed on Dec. 29, 2008 by Jay Eubanks

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.

Jay Eubanks
Dec. 29, 2008

A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means it will be very hot when done. It takes a LONG time to cool to spreading consistency. If you make it first and then put it to the side, once your cake layers have cooled, it will be ready to spread. 2.) For a nice texture, cut the chopped pecans in a food chopper to small pieces. 3.) Is my icing thick enough? Don't follow the 12 minutes exactly. Instead, stir constantly and remember, think candy. Once the sauce has thickened and begins to come to a soft-rolling boil, it's ready. It should have a creamy caramel look and coat the spoon completely when you dip it and take it out. 4.) Use room temperature egg yolks and mix them well. Cold egg yolks may curdle and cook. You'll see them, they'll be the yellow pieces of rubber swimming around in the sugar mixture. CAKE-5.) Use cake flour and sift the dry ingredients together (take pride in your cake!). 6.) The same ingredients will make and frost a 3-layer 9-inch round cake. 7.) This is a light & moist cake, so remember that the layers will crack easily. Don't worry, just use the icing to "spackle" it back together. Your guests will be too busy licking the cake off

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53 users found this review helpful

A couple of pointers if you're considering trying this recipe for the first time. ICING-1.)... MORE

Reviewed on Mar. 23, 2008 by Celeste

I used the frosting recipe, but only used 1 C. sugar. This turned out great. The store was out... MORE

Reviewed on Mar. 28, 2007 by JeniG

This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery... MORE

Reviewed on Oct. 3, 2002 by MAYMARSH

This was a delicious and very easy german chocolate cake. I have to make it every year for my... MORE

Reviewed on Mar. 31, 2008 by pparm

I made this cake for my Wifes 5oth Birthday. It was great. I change the serving size from 24... MORE

Reviewed on Feb. 19, 2007 by Amanda

Everyone loved this cake, even my father-in-law who can be pretty critical of cooks sometimes.... MORE

Reviewed on Nov. 14, 2005 by ELIZABETH101

I made this for my sister's birthday. I was fantastic and is huge!! I can see why you would... MORE

Reviewed on May 11, 2008 by ARMYCOOKWIFE

this was my first time at baking a german chocolate cake that did'nt come from a box,and i... MORE

Reviewed on Jul. 2, 2008 by ga_betsy

This is the first cake I have ever baked from scratch and I was so nervous but it was... MORE

Reviewed on May 26, 2007 by Becky

Wowee!!! This was a great recipe. I'll definately make this one for years to come. The cake... MORE

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Recipe Submitter:

ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Nutritional Information

German Sweet Chocolate Cake I

Servings Per Recipe: 24

Amount Per Serving

Calories: 434

Total Fat: 25.9g
Cholesterol: 109mg
Sodium: 239mg
Total Carbs: 48.2g
Dietary Fiber: 2.2g
Protein: 5.3g

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German Sweet Chocolate Cake I

SERVINGS

INGREDIENTS (Nutrition)

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DIRECTIONS

REVIEWS

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