Authentic German Chocolate Cake Recipe: A Family Favorite Dessert

Ingredients:

• 1 (4 ounce) bundle sweet baking chocolate (like Baker’s German’s Sweet Chocolate) – broken into pieces
• ½ cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 ½ cups sifted all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup white sugar (for frosting)
• 3 egg yolks (for frosting)
• ¼ cup margarine (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 ⅓ cups sweetened flake coconut
• 1 cup chopped pecans

Preparation:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans, lining bottoms with parchment paper. In a bowl, combine sweet baking chocolate and boiling water, stirring until chocolate melts; set aside to cool. In a large mixing bowl, cream margarine and white sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract and the cooled chocolate mixture. In another bowl, sift together flour, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Beat until smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter. Divide batter evenly among prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans before removing.

For the coconut pecan frosting, combine evaporated milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in sweetened flake coconut and chopped pecans. Let cool until spreadable. Frost and fill the cake layers with the coconut pecan frosting. Enjoy this moist, rich, and decadent German Chocolate Cake with your loved ones!