Skip to content

I should thank the Germans

November 16, 2009

This past week end I went to Athens, GA for the Auburn/Georgia game. Let me just say that place is CRAZY. But I really liked the campus and LOVED the town. They have the cutest little restaurants and shops and it really has a New Orleans French Quarter feel to it. The downtown area really feels sort of stuck in time which I think is really great and so fun to just wonder around. PLUS they already had some Christmas decorations up which really, really made me happy. But it was a long week end and a really long drive for me so I am pretty much still dead. Anyways…my friend, Lee’s, 21st birthday was this past week end and her favorite cake is a German Chocolate Cake. I’ve never made this cake before and was surprised to find out that even with all of the cake cook books I have, I did not have a single book with a recipe (Shocking). So I ended up combining a few recipes I found on line (don’t remember where) and it turned out SOOO good. I think this might be my new favorite cake; I could not stop eating the scraps. The only thing about this cake is that baking with coconut is always a risky thing because I think most people either love it or hate it. I happen to love it so this cake was pretty much perfect for me. The recipe is at the bottom. Enjoy!





German Chocolate Cake

For cake…
1 package Baker’s German chocolate
½ cup water
2 sticks butter
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup buttermilk
For coconut/pecan filling…
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick butter
1 tsp. vanilla
1 ¼ cup shredded coconut
1 cup chopped pecans
For chocolate frosting…
2 packages cream cheese frosting
1 stick butter
4 cups powdered sugar
½ cup cocoa powder
1 tsp. vanilla

  • Pre-heat oven @350
  • Melt chocolate with water until chocolate melts, stirring constantly
  • Beat sugar & butter until creamy
  • Add egg yolks, beating after each addition
  • Pour in chocolate mixture & vanilla
  • Slowly add flour, baking soda, & salt alternately with buttermilk
  • Bake in 3 greased & lined round pans for 30-35 mins or until toothpick comes out clean
  • Prepare coconut/pecan filling by combining all ingredients & cooking over medium heat for 5 minutes
  • Place in fridge to cool for atleast 15 mins
  • Prepare chocolate frosting by first beating cream cheese & butter together until creamy
  • Slowly add remaining ingredients & beat until creamy with no lumps
  • Once cake is cool, spread coconut/pecan filling between each layer & frost sides of cake with chocolate frosting
  • Serve & enjoy!
  • 2 Comments leave one →
    1. MLH permalink
      November 16, 2009 11:26 pm

      YES! I was hoping you would post this recipe. My cake was AMAZING! BEST EVER! Thank you so much!

    2. Maryann Kirkland permalink
      November 18, 2009 3:41 am

      sooo yummy

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s


    Get every new post delivered to your Inbox.

    Join 71 other followers

    %d bloggers like this: