German Chocolate Cake I

German Chocolate Cake I

16

"German Chocolate Cake with brown sugar and coconut topping."
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Ingredients

servings 353 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
  2. Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
  4. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

Great recipe! Not dry at all. If you are using all purpose flour instead of cake flour, be sure to subtract 3 tablespoons from the 1 1/2 cups, or else you could end up with a dry cake. Also, I o...

Most helpful critical review

This recipe is pretty good, but not as good as German Chocolate Cake III, however, it is much quicker and easier to make. I doubled the recipe using the "change servings" function. After caref...

Great recipe! Not dry at all. If you are using all purpose flour instead of cake flour, be sure to subtract 3 tablespoons from the 1 1/2 cups, or else you could end up with a dry cake. Also, I o...

This recipe is pretty good, but not as good as German Chocolate Cake III, however, it is much quicker and easier to make. I doubled the recipe using the "change servings" function. After caref...

I am not a baker of cakes, but for my husbands birthday he asked for a German chocolate cake (his favorite) so I thought I would try it... This recipe was the easiest one so I tried it and it tu...

Fantastic!!!! We don't have German's baking chocolate here, so I took a tip from a substitutions site and added 1/2 Tablespoon sugar to each ounce of the semi-sweet chocolate that I used. I als...

This was hands down the worst cake recipe I have ever tried. It was not chocolatey, very dry, the frosting was gritty and awful. Terrible!

This is an extremely tasty option for good old fashioned German Chocolate Cake. The cake was fluffy and topping a great, not overly sweet, addition to it. Everyone who tried it raved! Deffin...

The five stars is for the cake, however, the icing recipe is not complete. Please post recipes targeting a 7 year old reading level. Make it clear as to what you should do, step by step.

I used agave instead of sugar, a goose egg instead of two chicken eggs, and ghirardelli unsweetened baking squares instead of German chocolate. The cake itself turned out to be a fabulous choco...

Delicious! I served this as dessert when my in-laws came over for dinner. Everyone loved it! I made it with Splenda and I served it with no-sugar added vanilla ice-cream. The frosting is esp...