German Chocolate Cake

German Chocolate Cake

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Ingredients

  • ½ C hot water
  • 1 pkg. (4 oz.) baker’s German sweet chocolate
  • 4 jumbo eggs, separated
  • 1 C margarine
  • 2 C Pioneer® Sugar
  • 1 tsp. real vanilla
  • 2 C flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 C buttermilk

Frosting:

  • 1 ½ C Pioneer® Sugar
  • ¼ C margarine
  • 1 can (12 oz.) evaporated milk
  • 4 jumbo egg yolks; slightly beaten.
  • 1 ½ tsp. real vanilla
  • 1 pkg. (7 oz.) baker’s angel flake unsweetened coconut
  • 1 ½ C chopped walnuts

Directions

  1. Preheat your oven to 350° F. Grease and lightly flour 3 round cake pans; set aside.
  2. Bring the water to a boil. Break the chocolate into small pieces, and place in a small bowl. Pour boiling water over chocolate. Stir with a fork until chocolate is completed melted. Set aside to cool.
  3. Separate the eggs, and set aside the yolks. Beat the whites with a mixer on high speed until stiff peaks form; set aside.
  4. Beat together the margarine and Pioneer® Sugar. Slowly add the 4 egg yolks, one at a time, beating well after each. Blend in the melted chocolate and vanilla.
  5. Sift together flour, baking soda and salt. Add to the wet mixture. Add the egg whites and stir well. Slowly add the buttermilk and stir gently until well blended. Pour 1/3 of the batter into each prepared pans.
  6. Bake 30 minutes, or until a toothpick inserted in the centers comes out clean. Run a small spatula around the cake pans, and let cakes cool for 15 minutes on a baking rack. After 15 minutes remove cakes from pans and place on wire racks to completely cool.

Frosting Directions:

  1. In a stainless steel saucepan, combine the Pioneer® Sugar, margarine, evaporated milk, egg yolks and vanilla. Stir constantly over medium heat for approximately 15 minutes, until thickened and golden brown. *DO NOT BOIL*
  2. Remove from the heat and stir in the coconut and nuts. Mix well and let cool on a wire rack to room temperature, or until it is thick enough to spread. When cooled. Frost the top of each cake at a time, stacking each cake on top to form a 3-layer cake. Complete frosting the top layer and serve.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.