German Chocolate Cake with Coconut-Pecan Frosting

Enjoy this nutty German chocolate cake layered evenly by coconut and pecans frosting.

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  • prep time 30 min
  • total time 2 hr 50 min
  • ingredients 17
  • servings 16
 

Ingredients

Cake

4
oz sweet baking chocolate, cut into pieces
1/2
cup water
2
cups sugar
1
cup butter or margarine, softened
4
eggs
2 1/2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk
1
teaspoon vanilla

Frosting

1
cup sugar
1
cup evaporated milk
1/2
cup butter or margarine
3
eggs, beaten
1 1/3
cups flaked coconut
1
cup chopped pecans or walnuts
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
  • 2 In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
  • 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • 4 In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
  • 5 Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.
  • 1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
  • 2 In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
  • 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • 4 In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
  • 5 Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

EXPERT TIPS

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Expert Tips

To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
145mg
145%;
Sodium
340mg
340%;
Total Carbohydrate
63g
63%
(Dietary Fiber
2g
2%
  Sugars
46g
46%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
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; 6 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.