German Sweet Chocolate Cake II Recipe -
German Sweet Chocolate Cake II Recipe
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German Sweet Chocolate Cake II

Recipe by  

"This was my Grandmother's recipe. It's the classic cake made with sweet chocolate and frosted with a luscious coconut pecan frosting."

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Ingredients Edit and Save

Original recipe makes 3 - 8 inch round cake pans Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
  4. To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. 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 More Reviews

Most Helpful Positive Review
Sep 05, 2003

OK. Divine is the one word I can come up for this wonderful recipe. My 14 year old son wanted a ver special birthday cake and this is the one we picked out. It was wonderful and my family went crazy for it. This is the real deal if you love german chocolate cake. The recipe is written perfectly and I love the fact it is someone Grandma's recipe too! Thanks so much for sharing such a wonderful delight!! :o)

Most Helpful Critical Review
Nov 23, 2006

This cake has a wonderful flavor, but I found it to be much drier than the standard recipe that I've been using for nearly 30 years now. This might be due to the fact that I baked the cake in a 9-x-13 pan. The flavor is very good, but I think that I'll stick with my recipe because it produces a cake that isn't as dry. Thank you for sharing this recipe.


16 Ratings

Dec 23, 2003

This is my very first german chocolate cake. I made it for my boyfriend's birthday. The cake was very flavorful, I think the evaporated milk lend it a rich milk flavor. It was on the dry side for a cake. But since I never had a german chocolate cake before, I wasn't sure if that's just the way they are. My boyfriend (his mom makes him a german chocolate cake every year) said it was almost as good as his mom's. But he did agree that it was a little dry. The icing was delicious. I would definitely make it again.

Apr 13, 2005

I made this for a club potluck and everyone loved it...little did I know that German Chocolate was everyone favorite , so that made me really nervous. Thankfully this cake was awesome. I couldnt find any German chocolate so I had to use Italian..I guess it tasted the same...but this recipe will certainly be added to my regular list of cakes...Thanks for submitting this one

Aug 03, 2006

This cake is delicious!! It was very flavoursome and a little crumbly but not at all dry. Unfortunetly it only held its shape before it was cut but it still was so yummy!! My Family and i enjoyed it still slightly warm with a bit of cream and ice cream and all the kids loved it and i heard raving reviews by all the adults. Thanks so much for the fab recipe!! I must admit i couldnt find any german chocolate so i used italian (as suggested) and it was still super yummy!

Jan 27, 2006

I really like this cake but I don't think you need to sift the cake flour. It has already been sifted and it made the cake super light and it didn't hold it's form after it was cut and placed on the plate. It wasn't dry, just crumbly, but very tasty. It's a keeper.

Jun 28, 2005

I confess i only used the icing part of the recipe, but its YUMMY. the only changes i made was to toast the pecans in some butter before adding to the frosting.. and i just threw in the whole bag of coconut. YUM YUM!

Dec 06, 2007

This was easy to make and oh so tasty. I had a hard time keeping my hubby away from the frosting.


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  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 79.5 g
  • 26%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 427 mg
  • 17%

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

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