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Better Than Mama’s German Chocolate Cake

Better Than Mama's German Chocolate Cake

German Chocolate Cake is one of my all time FAVORITE cakes! From the super moist cake to the coconut pecan icing on top, it’s not hard to list this cake at the top of my favorites! Don’t risk messing up this great cake with a hard to follow recipe that may leave you with a dry and flavorless cake.

Follow this recipe below and your German chocolate cake will come out flawless! I make this cake every chance I get. Can you keep a secret? This recipe is better than Mama’s! (who said that!)

Better Than Mama’s German Chocolate Cake Recipe

I love this recipe because the cake comes out super moist with the perfect texture. The icing in this recipe is also perfect because it is sweet, buttery, and features a great amount of coconut and pecans! I definitely recommend this cake for any event.

Cook Temp: 350 Degrees F  –  Cooking Time: 30 Minutes 

INGREDIENTS:

CAKE
– 4 eggs
– 2 cups flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 4 ounces German’s sweet chocolate
– 1/2 cup boiling water
– 1 cup (1/2 pound) soft butter
– 2 cups sugar
– 1 teaspoon vanilla extract
– 1 cup buttermilk

ICING
– 4 egg yolks
– 12 ounces evaporated milk
– 1 1/2 teaspoons vanilla
– 1 1/2 cups sugar
– 12 tablespoons (3/4 cup) butter cut into pats
– 7 ounce package flaked coconut
– 1 1/2 cups chopped pecans, toasted 

INSTRUCTIONS:

Set oven to 350ºF and grease 3 9″ cake pans. Line bottoms with waxed or parchment paper.
Separate eggs. Beat egg whites with whisk attachment on high speed. Set aside.
Sift flour with baking soda and salt. Set aside
Chop chocolate and place in a medium bowl. Add boiling water and stir until melted.
Cream butter with sugar.
Add egg yolks one at a time until well combined.
Pour in chocolate while mixing. Add vanilla.
Add flour alternately with buttermilk, about 1/3 at a time, until combined and smooth.
Fold in beaten egg whites.
Divide between pans and bake 30 minutes or until a toothpick inserted in the center comes out clean.
Cool 5 minutes in pan. Loosen edges and invert onto cooling racks. Cool completely before icing.

Make Icing:

Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.
Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.
Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.
Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.

On PAGE 2 you will find the video tutorial showing you how to make this German Chocolate Cake that is better than Mama’s. ssshh!  


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