Family German Chocolate Cake
Ingredients
For the cake:
4 ounces sweet baking chocolate (like Baker’s German’s Sweet Chocolate), broken into pieces
½ cup boiling water
1 cup margarine, softened
2 cups white sugar
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
For the frosting:
1 cup evaporated milk
1 cup white sugar
3 egg yolks
¼ cup margarine
1 teaspoon vanilla extract
1 ⅓ cups sweetened flake coconut
- 1 cup chopped pecans
Instructions
Begin by preheating your oven to 350°F and greasing three 9-inch round cake pans. Melt the sweet baking chocolate in boiling water, stirring until smooth.
then let it cool. In a large bowl, cream together the margarine and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition.
Stir in the melted chocolate and vanilla. In another bowl, mix the sifted flour with baking soda and salt.
Add this mixture alternately with the buttermilk to the chocolate batter, beginning and ending with dry ingredients. In a separate bowl, beat egg whites until stiff peaks form and gently fold them into the batter.
Divide the batter evenly between the pans and bake for about 30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
To make the frosting, combine evaporated milk, sugar, egg yolks, and margarine in a saucepan.
Cook over medium heat, stirring constantly until thickened, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and chopped pecans.
Cool until spreadable, then layer the cake with this rich filling and top it off generously.
How to Make
This cake comes together best when each element is carefully prepared. Start by focusing on a smooth, rich cake batter that’s lightened by folding in whipped egg whites.
Once baked and cooled, take your time with the frosting—slow cooking is key to that caramel flavor and thick texture.
Layer each cake with the coconut-pecan mixture, letting it slightly drip over the edges for a rustic, homemade finish.
Variations
You can use butter instead of margarine for a richer flavor, or swap pecans for walnuts if preferred. For a more intense chocolate experience, a touch of espresso powder can be added to the batter.
If you want to simplify, bake the cake in a 9×13-inch pan and frost just the top. Some also enjoy adding a chocolate ganache drizzle or filling the layers with chocolate mousse for a modern twist.
Tips
Make sure all ingredients are at room temperature before starting for a smoother batter.
Don’t skip folding in the whipped egg whites—they help create the cake’s signature light texture.
Use a serrated knife to level the cake layers if needed, and chill the frosted cake briefly to help the filling set.
Toasting the pecans and coconut lightly before adding them to the frosting will boost their flavor.
Conclusion
This Family German Chocolate Cake is more than just a dessert—it’s a celebration of tradition, warmth, and homemade love.
Its combination of tender chocolate layers and rich, nutty frosting makes it a standout at any gathering.
Whether it’s your first time baking it or your hundredth, this cake is sure to bring smiles and sweet memories to your table.
