German Chocolate Cake

Prep 30 min
Total 0 min
Ingredients 11
Servings 12

Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history! MORE + LESS -

Ingredients

oz sweet baking chocolate

1/2

cup water

2 1/4

cups all-purpose* or 2 1/2 cups cake flour

teaspoon baking soda

teaspoon salt

cups sugar

cup butter or margarine, softened

large eggs

teaspoon vanilla

cup buttermilk

Coconut-Pecan Filling and Topping (page 119), if desired

Directions

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1

Heat oven to 350°F. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.
2

In 1-quart saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.
3

In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.
4

Wash and dry mixer beaters. In small bowl, beat eggs whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
5

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour.
6

Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.

Expert Tips

*Do not use self-rising flour.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 10g 51% Trans Fat 1g
Cholesterol: 110mg; 37%
Sodium: 450mg; 19%
Potassium: 115mg; 3%
Total Carbohydrate: 58g; 19%
Dietary Fiber 1g 5% Sugars 40g
Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!