Classic German Chocolate Cake

This classic German Chocolate Cake features rich layers of moist chocolate cake filled and topped with a decadent coconut-pecan frosting. Though named “German,” the cake owes its name to a type of chocolate, not the country. It’s a beloved choice for special occasions and celebrations.

INGREDIENTS:

1 pkg German’s sweet chocolate 4 oz, broken into pieces

1/2 cup water boiling

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup butter softened

2 cups granulated sugar

4 eggs separated

1 tsp vanilla extract

1 cup buttermilk room temperature

1 cup evaporated milk for frosting

1 cup brown sugar packed, for frosting

3 egg yolks lightly beaten, for frosting

1/2 cup butter for frosting

1 1/3 cups sweetened shredded coconut for frosting

1 cup chopped pecans toasted, for frosting

1 1/2 tsp vanilla extract for frosting

DIRECTIONS:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Melt the chocolate in boiling water; set aside to cool slightly.

In a medium bowl, mix flour, baking soda, and salt. Set aside.

Beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla.

Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.

In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour evenly into pans.

Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks.

To make the frosting: Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 10-12 minutes.

Remove from heat. Stir in coconut, pecans, and vanilla. Cool until spreadable.

Spread frosting between cake layers and on top. Leave sides unfrosted, or frost if desired.