Old-Fashioned German Chocolate Cake

Introduction

Old-Fashioned German Chocolate Cake features mild chocolate cake layers paired with a cooked coconut-pecan frosting. Named after Samuel German’s sweet baking chocolate, this vintage dessert is beloved for its nostalgic flavor and tender crumb.

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⏱️ Prep Time

• Preparation Time: 25 minutes
• Bake Time: 30 minutes
• Cooling Time: 45 minutes
• Total Time: About 1 hour 40 minutes

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🧰 Equipment

• Two 9-inch round cake pans
• Mixing bowls
• Saucepan
• Whisk
• Electric mixer
• Cooling racks

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📝 Ingredients (Serves 10–12)

Chocolate Cake

• 4 oz German’s sweet chocolate, chopped
• ½ cup boiling water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

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📌 Ingredient Notes

• German’s Chocolate: Sweeter than regular baking chocolate.
• Egg Whites: Whipped separately for lighter texture.
• Evaporated Milk: Required for authentic frosting.

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👩‍🍳 Instructions

1. Prepare Cake Batter

• Preheat oven to 350°F (175°C). Grease and flour pans.
• Pour boiling water over chocolate; stir until melted. Cool.
• Whisk flour, baking soda, and salt.
• Cream butter and sugar until fluffy.
• Add egg yolks one at a time, then vanilla and melted chocolate.
• Alternately add flour mixture and buttermilk.
• Beat egg whites to stiff peaks; gently fold into batter.

2. Bake

• Divide batter between pans.
• Bake 30–35 minutes or until toothpick comes out clean.
• Cool completely before frosting.

3. Make Coconut-Pecan Frosting

• In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
• Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
• Remove from heat; stir in vanilla, coconut, and pecans.
• Cool to spreadable consistency.

4. Assemble Cake

• Spread frosting between layers and on top.
• Leave sides unfrosted for a traditional look.

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🧾 Nutrition Facts (Approx. per slice)

• Calories: 540 kcal
• Protein: 6 g
• Carbohydrates: 60 g
• Fat: 32 g
• Sugar: 45 g

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💡 Tips

• Stir frosting constantly to avoid scrambling eggs.
• Let cake fully cool before frosting.
• Cake tastes even better the next day.

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🔄 Variations

• Chocolate Frosted Sides: Add chocolate buttercream on sides only.
• Cupcakes: Bake 18–20 minutes.
• Extra Nutty: Toast pecans before adding.
• Sheet Cake: Bake in a 9×13 pan for 40 minutes.