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German Sweet Chocolate Cake

Categories: Cakes

Submitted by: Nancy & Gary Hull

This german chocolate cake is a classic. Topped with coconut and pecan filling, it is simple to make and very tasty!


  • 4 oz. German sweet chocolate
  • 2 1/3 c. cake flour (sifted)
  • 1 1/2 c. sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 c. butter or margarine
  • 1 c. buttermilk
  • 1 tsp. vanilla extract
  • 2 eggs
  • Coconut Pecan Filling and Frosting
    • 1 c. evaporated milk
    • 1 c. sugar
    • 3 egg yolk slightly beaten
    • 1 tsp. vanilla
    • 1 1/3 c. pecans chopped
    • 1 c. flaked coconut
    • 1/2 c. margarine or butter


Preheat oven to 350 degrees F. Line bottoms of three 8-inch round pans with parchment paper; set aside.

To make the cake:

Melt chocolate over very low heat; cool. In a small mixing bowl, sift flour with sugar, Clabber Girl Baking Soda, Clabber Girl Baking Powder and salt; set aside.

Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of buttermilk and vanilla. Mix to dampen flour, beat for 2 minutes at medium speed, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat for 1 minute longer.

Pour into prepared layer pans. Bake at 350 degrees F for 35 minutes, or until toothpick inserted in center comes out clean.

To make the frosting:

In a medium saucepan combine evaporated milk, sugar, egg yolks, margarine or butter and vanilla.  Cook and stir over medium heat until mixture thickens, about 12 minutes.  Remove from heat; add chopped pecans and coconut.  Cool until frosting is of spreading consistency, beating occasionally.

To assemble:

Cool cake in pans for 15 minutes; remove from pans and cool on wire racks. When the cake is completely cooled, spread frosting on layers and stack.

Recipe by Nancy and Gary Hull.