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Recipes for German Chocolate Cake

Updated on November 7, 2016
German Chocolate Cake with Chocolate Icing
German Chocolate Cake with Chocolate Icing | Source

Three Recipes for German Chocolate Cake

This article contains three recipes for the always popular German Chocolate Cake. You will find a traditional recipe, a recipe for dietetics and a recipe for a using white chocolate instead of dark.

Here's a surprise, folks! The German Chocolate Cake did NOT come from Germany. In fact, this cake is not German at all!

According to various web sites, the cake originated in Dallas, back in the 1950s. A reader sent the recipe to a Dallas newspaper and it immediately became hugely popular. The recipe called for a type of chocolate bar called "German". A Brit by the name of Sam German developed the chocolate in the late 1800s. At the time the recipe emerged in Dallas, German Foods owned Baker's Chocolate. They began distributing a recipe for German Chocolate Cake on the back of the chocolate package.

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Three Layer German Chocolate Cake
Three Layer German Chocolate Cake | Source

Recipe for a Basic German Chocolate Cake

  • 4 oz Baker's sweet chocolate
  • 1/2 cup boiling water
  • 2 1/4 cup sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 4 egg whites; stiffly beaten

Coconut-Pecan Filling and Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup margarine
  • 1 tsp vanilla extract
  • 1 1/3 cup coconut
  • 1 cup chopped pecans

Preparation

Preheat oven to 350 degrees F. Melt the chocolate in the boiling water. Cool.

In small bowl, sift the dry ingredients together.

Using a separate bowl, cream the butter and sugar. Add the egg yolks one at a time. Beat well after each one is added. Blend in the vanilla and melted chocolate.

Add the dry ingredients and buttermilk alternately, beating after each addition.

Fold in egg whites carefully.

Line three nine-inch pans with paper. Pour batter into pans. Bake for half an hour or perhaps a little longer. Cake will spring back when pressed lightly in the center.

Cool for quarter hour, then remove from pans and finish cooling on a rack.

Preparation for the Coconut-Pecan Filling and Frosting

Mix together evaporated milk, sugar, egg yolks, margarine and vanilla. Using saucepan, cook over medium heat, stirring well, until the mixture thickens. This takes about 12 minutes. Remove from heat and add coconut and pecans. Cool until it reaches spreading consistency. Beat occasionally.

Apply filling and frosting to layers and top of the cake. Assemble.

Diabetic Recipe for German Chocolate Cake

Exchanges provided

  • 4 ounces baking chocolate
  • 1/2 cup boiling water
  • 1/2 cup butter
  • 1/2 cup granulated sugar replacement
  • 3 tablespoons granulated fructose
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 cup buttermilk
  • 4 egg whites -- stiffly beaten

Frosting

  • 1 cup evaporated skim milk
  • 1/3 cup granulated sugar replacement
  • 1 egg
  • 1 tablespoon flour
  • 2 tablespoons margarine
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened coconut
  • 1/3 cup chopped pecans

Preparation

To make the cake, first melt the chocolate in the boiling water. Cool.

Cream together the butter, sugar replacement and fructose. Add the egg yolks one at a time. Beat well after each addition. Blend in the vanilla and chocolate water.

Sift the dry ingredients together. Add alternatively with buttermilk to the chocolate mixture. Beat each time until it is smooth. Fold in beaten egg whites.

Grease three nine inch pans and line with paper, or use nonstick pans. Preheat oven to 350 degrees F. Pour batter in pans and bake for 25 or 30 minutes. Remove from oven, remove paper lining if used and cool.

Exchange:1 serving = 1/2 bread,1/2 fat Calories:1 serving = 50 calories

Frosting

Combine all but vanilla and pecans in saucepan. Cook and stir on low heat till thick. Remove from heat, stir in vanilla and pecans. Cool slightly; spread over your German chocolate cake recipe while warm.

Yield: frosts 2 9-in. layers or 13 x 9 in. cake Exchange:1/18 recipe = 1/7 bread,1 fat Calories:1/18 recipe = 54 calories

Layered German Chocolate Cake
Layered German Chocolate Cake | Source

German Chocolate Cake Recipe With White Chocolate

  • 2 1/2 cups cake flour
  • 1 tsp baking soda
  • 1/2 lb unsalted butter
  • 1 1/2 cups sugar
  • 4 lg eggs, separated
  • 4 oz white chocolate, melted in 1/2 c boiling water and cooled
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 c shredded unsweetened coconut
  • 1 cup chopped pecans

Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 1/4 lb unsalted butter
  • 3 lg egg yolks
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded unsweetened coconut

Put your oven racks in the upper and lower thirds. Preheat oven to 350 degrees F. Butter the bottom and sides of three eight-inch round cake pans and line with parchment paper. You might also use non stick pans. Dust bottom and sides with flour.

Using a medium sized bowl, sift the flour and baking soda.

Next, using a large bowl with the mixer set to medium speed,cream the butter and sugar well. It should be light and fluffy. Beat in the egg yolks once at a time. Blend well after each. Beat in the melted white chocolate water and the vanilla.

Set mixture to low speed. Blend in the dry ingredients alternatively with the butter milk. Do not over beat.

Fold in the coconut and pecans.

Beat the egg whites until they form stiff peaks Blend 1/3 of the egg white mixture into the batter. Then, carefully fold in the rest of the egg whites.

Spoon the batter into the pans. Bake for 35 or 40 minutes or until done. A cake tester inserted in the center comes out clean.

Place the pans on wire racks and cool for ten minutes.

Invert the cakes onto the racks. Peel off parchment paper if used. Cool fully.

Frosting

Put the evaporated milk, sugar, butter and egg yolks into a saucepan and cook over medium heat, Simmer for ten minutes, stirring constantly. Do not allow to boil rapidly. Remove from heat and stir in the vanilla, pecans and coconut.

Place the saucepan in a bowl of ice. Stir until frosting is cool and slightly thickened.

Spread over cake layers, assemble, and spread remaining frosting on top and sides of your cake.

© 2007 June Campbell

German Chocolate Cake Lovers Corner - Please leave a comment

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    • junecampbell profile image
      Author

      June Campbell 3 years ago from North Vancouver, BC, Canada

      @tonyleather: Thanks! It is a great cake, isn't it?

    • profile image

      tonyleather 3 years ago

      Having lived in Germany for several years, I got addicted to this great cake, and make it often! Great Lens!

    • profile image

      anonymous 4 years ago

      Nice to stop again to lick my lips. German Chocolate Cake has to be one of my very favorites. :)

    • texan203 lm profile image

      texan203 lm 5 years ago

      Interesting

    • WriterJanis2 profile image

      WriterJanis2 5 years ago

      Nice assortment of recipes.

    • junecampbell profile image
      Author

      June Campbell 5 years ago from North Vancouver, BC, Canada

      @awakeningwellness: It was a surprise to me too when I found out! LOL

    • awakeningwellness profile image

      awakeningwellness 5 years ago

      German chocolate cake has been my favorite cake every since I was a little girl...imagine my surprise to learn that it came from Texas! :)

    • profile image

      selink 6 years ago

      For those who simply cannot get enough of cake, it would be nice to learn more on how one is made, to appreciate it more. There are bakeries in Knoxville TN or in any other places that create extraordinary pastries for various occasions, but if you want to learn how to create one of your own, recipes with clear instructions such as the one given above can be very helpful. Thank for sharing your knowledge on how to bake this delicious German Chocolate cake.

    • junecampbell profile image
      Author

      June Campbell 6 years ago from North Vancouver, BC, Canada

      @raswook: Its darned good, alright.

    • raswook profile image

      Jeff Wendland 6 years ago from Kalamazoo, MI

      German Chocolate Cake is my favorite all time cake.

    • profile image

      anonymous 7 years ago

      hmm sounds great can't wait to try out some of those cakes,chocolate lovely in cake ,to find more about chocolate

      http://www.about-chocolate.com/

    • puzzlerpaige profile image

      puzzlerpaige 7 years ago

      I have an amazing Ooey-Goody bar recipe that uses a German Chocolate cake mix. I had heard about the "German" part having nothing at all to do with Germany. Lots of nice recipes you've got here. Love chocolate. The chocolatey-er the better. Yum.

    • greenerme profile image

      greenerme 7 years ago

      I LOVE German Chocolate Cake with ice cream. I've never made it though, I've only ordered it in restaurants. Maybe next time I bake a cake I'll keep this in mind. Thanks for the recipe!

    • profile image

      slotowngal 8 years ago

      Other than cheesecake, German Chocolate Cake is my favorite dessert! Thank you for the diabetic recipe. I'll have to try that one. Great lens - 5 stars!

    • MargoPArrowsmith profile image

      MargoPArrowsmith 9 years ago

      My mother used to make this. I did a thread on her chocolate mayo cake, and wanted to add the German chocolate, but couldn't find the recipe. So I featured your lens on mine. Thanks for the help!

      5* lens

      https://hubpages.com/food/chocolatemaynaissecake

    • SusanDeppner profile image

      Susan Deppner 10 years ago from Arkansas USA

      German chocolate is my favorite chocolate cake, but I too often settle for a mix. So glad to have your recipe - and I didn't know that about where it originated. Interesting!

      (You know I'm gaining weight just reading your lenses!) ~ Susan