Baker’s German Chocolate Cake

Submitted by: Julie Middleton (Columbia, MO)

This recipe is a family favorite. We have tried many German Chocolate cake recipes over the years but none is more pleasing to our family than this one. At any family gathering, whether it be Thanksgiving, Christmas, the 4th of July, Easter, or birthdays, the family cherishes this timeless favorite. I was the first in the family to make this recipe and made sure it was at each gathering for numerous years until my daughter got married and began her own family. She is now the one who prepares this exceptional cake for our family each holiday. For my Dad’s 96th birthday, without asking, I knew the cake that I was to bake……..German Chocolate! For my Mom’s birthday last year, as she turned 94, it was German Chocolate for her! As my husband had his birthday last year I made this for him. Last year, I was delighted when my husband uncovered this special treat that he baked for my Mother’s Day celebration.

I received an urgent call from Atlanta last year on Thanksgiving morning and my oldest son was calling for the recipe. Fortunately, I pulled up digitally from my recipe file and forwarded it to him. Later that evening the entire family received a group text featuring a picture of his first German chocolate cake which will now be a tradition and favorite for his family. Our youngest son now specializes in making his father’s special cinnamon rolls but this year, I will be passing this special recipe to him to be enjoyed by his extended family in Kansas City.

Baker’s German Chocolate Cake

(Serves 16 people)
Adapted from: Baker’s German’s Sweet Chocolate Cake recipe

Ingredients:

• Cake:

  • 1 (4-ounce) package Baker’s German Sweet Chocolate

  • 1/2 cup boiling water

  • 1 cup butter, softened

  • 2 cups sugar

  • 4 eggs, separated

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup buttermilk

• Frosting:

  • 1 can evaporated milk

  • 1 1/2 cups sugar

  • 4 egg yolks, slightly beaten

  • 3/4 cup melted butter

  • 1 1/2 teaspoons vanilla

  • 1 package (7 oz) Baker’s shredded coconut

  • 1 1/2 cups chopped pecans

Instructions:

Preheat the oven to 350 degrees. Spray baking Pam on the bottom and sides of three 9’ round pans or line with parchment paper.

Microwave chocolate in water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted. Let cool.

In a medium bowl mix flour, baking soda, and salt. Set aside.

In a large mixing bowl, mix cream together butter and sugar until light and fluffy. Beat in egg yolks, one at a time, beating after each egg. Stir in vanilla and chocolate.

Add the flour mixture alternately with buttermilk. Beat after each addition. The batter will be smooth.

In a separate bowl, beat egg whites with a hand mixer until stiff peaks form; fold into batter. Stir until smooth. Pour batter into three 9-inch layer pans.

Bake for 30 minutes at 350 degrees or until cake springs back when lightly pressed in center. Alternatively, insert a toothpick. It should come out clean. Remove and cool on rack for 15 minutes.

To make frosting:
Combine evaporated milk, sugar, slightly beaten egg yolks, butter and vanilla In saucepan. Cook over medium heat, constantly stirring for 8 to 10 minutes until thickened. Remove from heat. Stir in coconuts and pecans. Cool completely.

Stack cakes on a serving plate, frosting each layer before placing the next layer. Frost the top layers and sides.