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German Chocolate Cake

With Mother's Day coming up, I cannot wait to make my Mom's favorite cake. German chocolate cake also happens to be one of my favorite cakes too, so it's a definite win-win! I have made quite a few variations of this cake over the years, but this one is my favorite. The cake is rich and decadent and the frosting adds a wonderful bit of coconut and pecan. I usually make the frosting and assemble the cake ten to fifteen minutes before I am planning on serving because it is amazing hot off the stove!

German Chocolate Cake with Coconut Pecan Frosting



2 c. Granulated Sugar
1 c. Unsalted Butter, softened
1 1/4 c. Buttermilk
4 Eggs, separated
2 1/2 c. Flour
1 tsp. Vanilla Extract
1 package German Sweet Chocolate Squares
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Boiling Water


1/2 pint Whipping Cream
1 c. Pecans, chopped
1 c. Coconut
3 Egg Yolks
1 c. Granulated Sugar
1 stick Butter, Unsalted
1 tsp. Vanilla Extract


1. Preheat oven to 350 degrees Fahrenheit. Butter 3 8" or 9" round cake pans.

2. Pour boiling water over chocolate squares and set aside.

3. After separating the eggs, beat egg whites until stiff and set aside. Beat sugar and butter on a medium speed until creamy, about three minutes. Add yolks and beat well.

4. Add 3/4 c. of the Buttermilk to the sugar-butter mixture, alternating with the flour. Beat well after each addition.

5. Add Baking Soda to the remaining 1/2 c. Buttermilk, then add to above.

6. Add salt and vanilla to the chocolate-water mixture. Mix into the batter.

7. Fold egg whites into the batter.

8. Divide batter evenly between the three round cake pans. Bake for 19-21 minutes or until a toothpick inserted in the center of the cake comes out clean.

9. Remove from oven and let cool for 10-15 minutes. Remove from cake pans and let cool.

10. For frosting, add all ingredients except the Vanilla to a medium saucepan over medium heat. Stir until bubbly. It will be runny. Remove from heat and add vanilla. Let cool for about 5 minutes.

11. Assemble cake. Add one cake round, pour some frosting on top. It's completely okay for it to run down the sides. Place second cake round on top, add more frosting. Top with final cake round and pour rest of frosting on top, allowing the rest to run down the sides.