This is one of our favorite cakes of all time. It's incredibly moist and fluffy! Prep time: 2 hours Serves: 16

2. RECIPE
German Chocolate Cake
One of the moistest cakes we’ve
ever made! This cake tops the
list as one of our all time
favorites!
Prep time: 2 hours
Serves: 16
Adapted from Original Baker’s Recipe

3. INGREDIENTS
German Chocolate Cake Coconut Pecan Frosting
• 1 package (4 oz.) Baker’s German • 4 egg yolks
Sweet Chocolate • 1 can (12 oz.) evaporated milk
• ½ cup water • 1 ½ teaspoon’s vanilla
• 4 eggs separated • 1 ½ cups sugar
• 2 cups cake flour • ¾ cups butter
• 1 tsp. baking soda • 1 pkg. (7oz.) coconut (approx. 2 ½ cups)
• ¼ teaspoon salt • 1 ½ cups chopped pecans
• 1 cup butter, softened
• 2 cups sugar Chocolate Glaze
• 1 teaspoon vanilla • 1 cup heavy whipping cream
• ½ cup sour cream • 12 oz. good quality bitter or
• 1 cup buttermilk semisweet chocolate
Make sure you have the right tool to cut two
cakes into 4 layers. We use a cake slicer.

4. { STEP 1 }
Prepare Cake

5. {STEP 1} Prepare Cake
Preheat oven to 350 degrees.
Line two 9 inch cake pans with parchment paper and spray or butter to
avoid sticking.
Melt chocolate in microwave on high for approx. 1 minute to melt, then
stir until completely melted.
Beat egg whites in small bowl until stiff, set aside. Mix together flour,
soda and salt, set aside. Beat butter and sugar until fluffy in large mixing
bowl. Add egg yolks, 1 at a time, beating well after each addition. Blend in
chocolate and vanilla.
Add flour mixture alternately with buttermilk and sour cream, beating
thoroughly after each addition.
Fold in egg whites. Pour batter into prepared cake pans.
Bake 30 minutes. Allow to cool 15 minutes in pans. Move to wire racks to
cool completely.
This is the cake slicer we use
Optional: When completely cool, use cake slicer to cut each layer in half
to create 4 layers.

6. {STEP 2 }
Prepare Coconut-Pecan
Frosting

7. {STEP 2} Prepare Coconut-Pecan Frosting
Whisk together egg yolks, milk, and vanilla in
large saucepan until blended.
Add sugar and butter and cook on medium heat
approx. 12 minutes, until thickened and golden
brown (stirring constantly).
Remove from heat.
Add coconut and pecans and mix well
Cool slightly before frosting.

8. { STEP 3 }
Prepare Glaze and
Assemble Cake

9. { S T E P 3 } Prepare Glaze and Assemble Cake
Bring whipping cream to a simmer in a small sauce pan.
Pour hot cream over chopped chocolate. Let chocolate
melt for a minute, then stir to melt completely. Let cool
slightly.
Put one of the bottom cake layers on a serving dish (cut
side up), and frost with ¼ of coconut-pecan mixture.
Add next cake layer (use top of cut layer with cut side
down). Frost with ¼ coconut-pecan mixture. Repeat
with next two cake and frosting layer, but save last ¼
of coconut-pecan frosting until the end.
Pour chocolate glaze over top and sides of cake, making
sure top is not too thick because you will add remaining
coconut-pecan frosting on top at the end.

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