German Chocolate Cake


  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk


  • 1-1/2 cups sugar
  • 1-1/2 cups evaporated milk
  • 3/4 cup butter
  • 5 large egg yolks, room temperature, beaten
  • 2 cups sweetened shredded coconut
  • 1-1/2 cups chopped pecans
  • 1-1/2 teaspoons vanilla extract


  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate


  1. Line three greased 9-in. round baking pans with waxed paper. 
  2. Grease waxed paper and set aside. In a small saucepan, melt chocolate with water over low heat; cool.
  3. Preheat the oven to 350°. 
  4. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 
  5. Beat in 4 egg yolks, 1 at a time, beating well after each addition. 
  6. Blend in melted chocolate and vanilla. 
  7. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  8. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. 
  9. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.
  10. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in the center comes out clean. 
  11. Cool 10 minutes before removing from pans to wire racks to cool completely.
  12. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. 
  13. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. 
  14. Spread a third of the frosting over each cake layer and stack the layers.
  15. In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.