German Chocolate Cake
German Chocolate Cake
Yield: 1 cake
  • 4 ounce(s) Semi-Sweet Chocolate Baking Bar
  • 1 1/2 cup(s) butter
  • 1/2 cup(s) water
  • 2 cup(s) sugar
  • 2 cup(s) all-purpose flour, sifted
  • 1 teaspoon(s) baking soda
  • 1 cup(s) buttermilk
  • 1/2 teaspoon(s) salt
  • 1 cup(s) half and half
  • 7 egg yolks
  • 2 teaspoon(s) vanilla
  • 1 cup(s) chopped pecans
  • 1 cup(s) flaked coconut
  • 1 cup(s) brown sugar (packed)


In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream 1 cup butter with sugar until light and fluffy. Add 4 egg yolks, one at a time, beating after each addition. Mix in melted chocolate and 1 tsp vanilla. Sift flour with baking soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9 inch round cake pans lined with wax paper. Bake at 350 degrees F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting.

Frosting: In heavy saucepan, melt ½ cup butter. Add half and half, brown sugar and 3 egg yolks, blending with wire whip. Heat and stir until mixture starts to boil. Cook, while stirring on low heat 5 to 7 minutes or until frosting has thickened. Add 1 tsp vanilla: cool, fold in nuts and coconut. Spread between layers and on top of German Chocolate Cake. For firm frosting, refrigerate 30 minutes. Yield: 2-1/2 cups frosting.

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