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German Chocolate Cake

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  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 12
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Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!
by Qué Rica Vida Cocina
Updated Feb 24, 2010
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Ingredients

  • 4 oz sweet baking chocolate
  • 1/2 cup water
  • 2 1/4 cups all-purpose* or 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • Coconut-Pecan Filling and Topping (page 119), if desired

Directions

  •  
    1
    Heat oven to 350°F. Grease bottom and side of three 8-inch or 9-inch round pans with shortening. Line bottoms of pans with waxed paper or cooking parchment paper.
  •  
    2
    In 1-quart saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.
  •  
    3
    In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Separate eggs; reserve egg whites. Beat egg yolks, one at a time, into sugar mixture. Beat in chocolate and vanilla on low speed. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating just until smooth after each addition.
  •  
    4
    Wash and dry mixer beaters. In small bowl, beat eggs whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
  •  
    5
    Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely, about 1 hour.
  •  
    6
    Fill layers and frost top of cake with Coconut-Pecan Filling and Topping, leaving side of cake unfrosted. Store covered in refrigerator.

Nutrition Information

440 Calories, 20g Total Fat, 6g Protein, 58g Total Carbohydrate, 40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1g
Cholesterol
110mg
37%
Sodium
450mg
19%
Potassium
115mg
3%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
5%
Sugars
40g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Samuel German, an employee of the Baker's chocolate factory, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake recipe with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!
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