German Chocolate Cake

German Chocolate Cake

Advance your baking skills with this easier-than-you-think recipe for the perfect homemade German chocolate cake. Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting!

SKILL LEVEL
Advanced
PREP
30 min
BAKE
25 min

Ingredients

  Amount Per Serving % DV *
Calories680
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol200 mg67% DV
Sodium550 mg23% DV
Total Carbohydrates69 g23% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein10 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  Amount Per Serving % DV *
Calories680
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol200 mg67% DV
Sodium550 mg23% DV
Total Carbohydrates69 g23% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein10 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
COCONUT PECAN FROSTING (recipe follows)
1 cupbutter or margarine plus 3 tablespoons , softened
1 cupbuttermilk or sour milk *
1/4 cupHERSHEY'S Cocoa
2-1/4 cupssugar
1 teaspoonbaking soda
4 eggs
2 cupsall-purpose flour
1 teaspoonvanilla extract
1/2 teaspoonsalt
Pecan halves (optional)
1/2 cupwater boiling

Directions

  • 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
  • 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
  • 3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • COCONUT PECAN FROSTING
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3 egg yolks, slightly beaten
  • 1/2 cup (1 stick) butter or margarine
  • 1 teaspoon vanilla extract
  • 1-1/3 cups sweetened coconut flakes
  • 1 cup chopped pecans
  • Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

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