This cake has been a staple in my family for as long as I can remember and it holds a special place in my heart.
Growing up, my mother would bake this cake for special occasions, such as birthdays and holidays. It quickly became a family favorite, and every time we would have guests over, they would always request this cake. The combination of the rich, chocolate cake and the sweet, coconut pecan filling is simply irresistible.
One of my fondest memories of this cake was from my high school graduation. My mother surprised me by making a German Chocolate Cake for my graduation party. It was the perfect ending to a perfect day and it was a great way to celebrate my achievement with my family and friends.
As I grew older, I decided to take on the challenge of baking this cake myself. I was nervous at first, but with my mother’s guidance, I was able to bake a delicious German Chocolate Cake. The process of baking the cake was not only fun, but it was also a great way for me to bond with my mother. I learned so much about the history and tradition behind this cake and it made me appreciate it even more.
Over the years, I have continued to bake this cake for special occasions and I have even started to experiment with new variations. One of my favorite variations is adding a layer of raspberry preserves between the cake and filling. It adds a sweet and tangy flavor that complements the cake perfectly.
In conclusion, German Chocolate Cake holds a special place in my heart and I hope to pass down the tradition of baking this cake to future generations. The rich, chocolate cake and the sweet, coconut pecan filling is a combination that cannot be beat. Whether you’re baking it for a special occasion or just for fun, German Chocolate Cake is a must-try. Thank you for joining me on this journey, and I hope you all have a great day!
German chocolate cake
- 1/2 cup of water
- 4 squares 1 ounce each of German sweet chocolate
- Softened butter 1 cup
- 2 cups of white sugar
- 4 egg yolks
- Vanilla extract 1 teaspoon
- 1 cup of buttermilk
- Cake flour 2 and 1/2 cups
- Baking soda 1 teaspoon
- Salt 1/2 teaspoon
- 4 egg whites
- 1 cup of white sugar
- Evaporated milk 1 cup
- Butter 1/2 cup
- 3 beaten egg yolks
- Flaked coconut 1 and 1/3 cups
- Chopped pecans 1 cup
- Vanilla extract 1 teaspoon
- Shortening 1/2 teaspoon
- 1 square 1 ounce of semisweet chocolate
- Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round pans.
- Sift together 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt and set aside.
- In a small saucepan, heat 1/2 cup of water and 4 ounces of German sweet chocolate until melted. Remove from heat and let cool.
- In a large bowl, cream 1 cup of softened butter and 2 cups of white sugar until light and fluffy.
- Beat in the 4 egg yolks one at a time, then add the melted chocolate mixture and 1 teaspoon of vanilla extract.
- Beat in the flour mixture alternately with 1 cup of buttermilk, making sure to mix only until incorporated.
- In a separate large glass or metal mixing bowl, beat 4 egg whites until stiff peaks form.
- Fold 1/3 of the egg whites into the batter, then quickly fold in the remaining egg whites until no streaks remain.
- Pour the batter evenly into the three 9-inch pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 10 minutes in the pan, then turn out onto a wire rack.
For the filling:
- In a saucepan, combine 1 cup of white sugar, 1 cup of evaporated milk, 1/2 cup of butter, and 3 beaten egg yolks.
- Cook over low heat, stirring constantly, until thickened.
- Remove from heat and stir in 1 1/3 cups of flaked coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract.
- Let cool until thick enough to spread.
- Spread the filling between the layers and on top of the cake.
- In a small saucepan, melt 1/2 teaspoon of shortening and 1 square of semisweet chocolate. Stir until smooth, then drizzle down the sides of the cake.