German Chocolate Cake Recipe

German Chocolate Cake Recipe. Original old fashioned German Chocolate Cake and Bakers Chocolate Frosting 1950s.

I won a Blue Ribbon for "Best Chocolate Cake" in a Guilford County cake baking contest, Greensboro, North Carolina in the early 1970, three years in a row.

However, I used my own Chocolate Frosting each time.

I developed this Creamy Chocolate Frosting to compete in the contests because our family liked this extra chocolate taste better than the original coconut frosting. So did the judges.

German Chocolate Cake Recipe

1 (4 oz.pkg) Baker,s German's Sweet Chocolate Bar

1/2 cup boiling water

1 cup butter (2 sticks)

2 cups sugar

4 egg yolks, unbeaten

1 teaspoon vanilla flavoring

2 1/2 cups sifted cake flour or light all-purpose flour made from 100% Soft Winter Wheat.

1/2 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream together butter and sugar. Add yolks one at a time, beating well after each addition. Add chocolate and vanilla. Mix well.

Sift together salt, soda, and flour. Add flour and buttermilk alternately, mixing well until smooth. Fold in beaten egg whites.

Pour into three 8" or 9" round cake layer pans. Bake in a 350F. preheated oven 350F. for 30-40 minutes.

Remove from oven. Let sit in pans 2-3 minutes then turn out of pan and place on a rack to cool.

Frost with Coconut Pecan Frosting, spreading between layers and on top.

Coconut Pecan Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

1 stick butter

1 teaspoon vanilla flavoring

1 1/3 cup flake coconut

1 cup chopped pecans

Combine milk, sugar, egg yolks, and butter. Cook over medium heat stirring until thickened, about 12 minutes. Remove from heat. Stir in vanilla. Add coconut and pecans. Beat until thick enough to spread on cake.

Creamy Chocolate Frosting

1 lb. 10X powdered sugar

1 stick butter

1/2 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla extract

5-8 tablespoons cream or whole milk

Cream butter, cocoa, salt, and vanilla together. Beat in sugar, adding just enough cream to make it a spreading consistency. Beat on high speed to make it real creamy.

Bake the German Chocolate Cake Recipe as above. You can bake the cake in three 8" square cake pans instead of the round pans.

Frost between, on top and on the sides of two cake layers.

Tips: The more cream you can incorporate into frosting, without making the frosting too thin to spread, the creamier it will be.

The extra layer of cake can be served plain or topped with whipped cream, bananas, and nuts, if desired.

This classic cake recipe has been the favorite chocolate cake of many families for many years. It's a keeper!

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