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Home > Recipes > German Chocolate Cake

German Chocolate Cake Recipe

German Chocolate Cake
  • Expert

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Cakes x Frostings x Expert x HERSHEY’S Cocoa x MOUNDS Sweetened Coconut Flakes x
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Prep Time:
30 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 670 -
Calories from Fat 380 -
Total Fat 42g 65% DV
Saturated Fat 23g 115% DV
Trans Fat 1g -
Cholesterol 200mg 67% DV
Sodium 550mg 23% DV
Total Carbohydrates 78g 26% DV
Dietary Fiber 2g 0% DV
Sugars 52g -
Protein 10g -
Vitamin A - 20% DV
Vitamin C - 2% DV
Calcium - 15% DV
Iron - 10% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 10-12 servings. Nutrition Information calculated for 12 servings. Nutrition Information does not include optional ingredients

Ingredients

  • 1/2 teaspoon salt
  • 2-1/4 cups sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup buttermilk or sour milk *
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup plus 3 tablespoons butter or margarine, softened
  • 1/2 cup boiling water
  • COCONUT PECAN FROSTING (recipe follows)
  • Pecan halves (optional)
  • 2 cups all-purpose flour

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. 10 to 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 MOUNDS 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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  • 5 stars

    11/15/2012

  • 5 stars

    12/22/2012

    I have been using this recipe for years and this cake is fabulous! The recipe is not at all complicated and definitely worth a try.

  • 5 stars

    4/21/2013

    I have made this cake so many times for my family they love it and ask me to make it a lot!! So easy to make!!

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