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German Chocolate Cake


German chocolate cake
Richard Eskite Photography/Photolibrary
I think there are two things about a German Chocolate Cake that people find appealing. One is that it's a lighter version of a chocolate cake. It's not densely chocolate which, believe it or not, some people don't enjoy. The second reason is because it's iced with a Coconut Pecan Frosting. I know that's why my daughter loves it. A rich buttery flavor along with a great texture are what make the Coconut Pecan Frosting so enjoyable.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces German chocolate
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • Coconut Pecan Frosting


Preheat oven to 350°F. Grease and flour 2 – 8 or 9-inch round cake pans. In a medium bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Melt chocolate and butter either in a small sauce pan on the stove or in the microwave for 2 minutes on high. Scrape chocolate mixture into large mixing bowl. Mix in sugar. Add eggs one at a time. Beat until well blended. Mix in vanilla. Add flour mixture alternately with buttermilk, mixing well each time. Continue until all is combined. Divide batter between prepared pans. Tap pans on kitchen counter to remove bubbles and level tops. Bake for 25 to 35 minutes or until toothpick comes out clean. Cool in pans on rack for 10 minutes. Remove from pans to cool completely on wire racks. Ice with Coconut Pecan Frosting.

For a German Chocolate sheet cake, place batter in greased 9-x13 pan. Bake for 45 to 50 minutes or until toothpick tested. Cool completely in pan on wire rack. Frost with Coconut Pecan Frosting.

Makes either two 8- or 9-inch round cakes or one 9x13 sheet pan.
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