German Chocolate Cake

Coconut, pecans, and chocolate are beautifully combined to create an unforgettable dessert.

Serves: 12Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 4 oz. unsweetened chocolate, finely chopped
  • ½ cup whole milk, at room temperature
  • 1 cup sour cream, at room temperature
  • 1¾ cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup butter, softened
  • 1¾ cups sugar
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 1 container (15 oz.) coconut pecan frosting
  • ¼ cup shredded coconut
  • ¼ chopped pecans

Directions

  • Preheat the oven to 350°F. Line the bottom of two 9" layer cake pans with parchment paper. Lightly coat the sides of the pans with butter and cocoa.
  • Melt the chocolate and milk in the top of a double boiler over hot, not simmering, water, stirring continuously. Cool to room temperature. Stir in sour cream. Set aside. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and sugar, using an electric mixer on a medium speed, until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating until thoroughly blended. Adjust the mixer to low speed and blend in the chocolate mixture. Slowly add in the flour until lightly blended.
  • Pour into the prepared pans and bake 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool the cakes at least 20 minutes on a wire rack.
  • Spread half of the frosting on top of one layer. Place another layer on top and frost the top and sides of the cake with the remaining frosting. Sprinkle coconut and pecans on top.

Recipe Information

Serves: 12

Ingredients

  • 4 oz. unsweetened chocolate, finely chopped
  • ½ cup whole milk, at room temperature
  • 1 cup sour cream, at room temperature
  • 1¾ cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup butter, softened
  • 1¾ cups sugar
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 1 container (15 oz.) coconut pecan frosting
  • ¼ cup shredded coconut
  • ¼ chopped pecans

Directions

  • Preheat the oven to 350°F. Line the bottom of two 9" layer cake pans with parchment paper. Lightly coat the sides of the pans with butter and cocoa.
  • Melt the chocolate and milk in the top of a double boiler over hot, not simmering, water, stirring continuously. Cool to room temperature. Stir in sour cream. Set aside. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream together the butter and sugar, using an electric mixer on a medium speed, until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating until thoroughly blended. Adjust the mixer to low speed and blend in the chocolate mixture. Slowly add in the flour until lightly blended.
  • Pour into the prepared pans and bake 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Cool the cakes at least 20 minutes on a wire rack.
  • Spread half of the frosting on top of one layer. Place another layer on top and frost the top and sides of the cake with the remaining frosting. Sprinkle coconut and pecans on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories590
Total Fat31g
Saturated Fat18g
Cholesterol90mg
Sodium220mg
Total Carbohydrate68g
Dietary Fiber3g
Sugars45g
Protein6g