Willard Family German Chocolate Cake Recipe - Allrecipes.com
Willard Family German Chocolate Cake Recipe
  • READY IN ABOUT 2½ hrs

Willard Family German Chocolate Cake

Read Reviews (26)

"This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army." —  

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Original recipe makes 1 3-layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
  3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
  4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  5. Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
  6. To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 2 hrs 20 mins

Footnotes

  • Cook's Note:
  • Instead of 3 round layers, you can make 2 9x9x2-inch square cakes. Bake square cakes 40 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2012

Fabulous! This was my first attempt at a German Chocolate cake, I kind of expected it to be a little more complicated but this was easy. I had to use the milk and vinegar substitute for the buttermilk because I forgot to bring my list to the store and of course forgot the buttermilk :( It worked fine. I used butter in both the cake and the frosting since I never have margarine. I also made some chocolate frosting for the sides of the cake, I didn't have enough of the coconut frosting but I think that is because I'm a little heavy handed with frosting. My family was sad when this cake was gone and there was a fight over the last piece ( I won! ) Thanks for the great recipe, its a keeper.

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Most Helpful Critical Review
Feb 23, 2013

My only complaint is that it's really not a chocolatey cake. Next time I will use at least twice the chocolate, or add some cocoa powder to the mix as well. My husband, who loves GC cake and this was for his birthday, asked me if it was a pumpkin cake, judging by the color of it. The rest of it was great. Good texture!

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Nov 19, 2011

GREAT recipe! The cake was moist and delicious and the frosting amazing! I've made many other types of chocolate cakes from scratch but this was my first German Chocolate cake. Rave reviews from all our guests who shared it with us. Thank you.

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Oct 17, 2011

Good

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May 12, 2012

Great Cake! My brother doesn't like cake at all, but he has always loved German Chocolate cake.... so he knows when it's good and he loved this cake and frosting. As did everyone else. It was super light, fluffy and moist (don't overcook it even a little). I made 36 cupcakes and they were amazing. You do need to cook the frosting and stir for 10-12 minutes, but I thickened it too much because as it cooled it got much to thick especially after adding the nuts and coconut flakes. To correct for this just add SWEETENED CONDENSED MILK and a little real milk until it brings it to the consistency you can spread. I would suggest when you are heating the sauce for the frosting you should stop cooking it whenever you notice it no longer falls immediately back into place when you move your spoon through the sauce. This will be close to 9-12 minutes depending on your stove. Remember, as it cools it will get even firmer. Other than my learning curve, this recipe is an ABSOLUTE WIN and I am using it anytime I need German chocolate cake!

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Dec 26, 2011

Great cake. Made it for my husband on our anniversary. I substituted some of the boiling water with some coffee. I would strain the frosting mixture over a colander in case you accidentally cook some of the egg (like I did).

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Jan 18, 2012

Delicious cake and recipe was easy to follow! I love to bake but am somewhat of a beginner and this recipe was straightforward and easy to follow! The frosting came out great. I know my husband will love it for his birthday!

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Jun 23, 2012

Everyone raved about this cake - I've never made it before and I think it came out great. The frosting wasn't nearly enough to cover it, so I ended up having to put chocolate borders on it because otherwise I would have bare spots. Suggest doubling it, regardless of whether you use borders, because it will make the cake more rich and better coated.

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Nutrition

  • Calories
  • 809 kcal
  • 40%
  • Carbohydrates
  • 101.8 g
  • 33%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 41.8 g
  • 64%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 617 mg
  • 25%

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

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