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German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.
16 Servings
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For the Frosting:
1 12-ounce can evaporated milk
1 1/2 cups sugar
1 1/2 sticks (6 ounces) unsalted butter, cut in bits
4 egg yolks
2 teaspoons vanilla extract
1 7-ounce package sweetened shredded coconut
2 cups coarsely chopped pecans
For the Cake:
8 ounces German's sweet chocolate, chopped
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 stick(s(8 ounces) butter, softened to room temperature
2 cups sugar
4 egg yolks
1 cup buttermilk
For the Frosting:
For the Cake:
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