“Family German Chocolate Cake

Sure! Here’s a recipe for a classic Family German Chocolate Cake — rich, moist chocolate cake layers with a luscious coconut-pecan frosting. This is a beloved traditional recipe that’s perfect for celebrations or any time you want a special treat.

Family German Chocolate Cake Recipe

Ingredients

For the Cake:

4 ounces German sweet baking chocolate (or Baker’s German Sweet Chocolate)
1 cup boiling water
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Chop the German chocolate finely and place it in a medium heatproof bowl.
Pour the boiling water over the chocolate, stirring until melted and smooth. Let it cool to room temperature.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
Add the egg yolks one at a time, beating well after each addition.
Stir in the cooled chocolate mixture and vanilla extract.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.

2. Beat Egg Whites:

In a separate clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter until fully incorporated, being careful not to deflate them.

3. Bake the Cake:

Divide the batter evenly among the three prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

4. Make the Coconut-Pecan Frosting:

In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown (about 12 minutes). Don’t boil.
Remove from heat and stir in shredded coconut and chopped pecans.
Let the frosting cool to room temperature—it will thicken more as it cools.

5. Assemble the Cake:

Place one cake layer on a serving plate.
Spread a generous amount of coconut-pecan frosting on top.
Repeat with the second and third layers.
Spread remaining frosting on the top and sides of the cake (optional: save some frosting for decoration).

Tips:

Use good quality German sweet chocolate for authentic flavor.
The frosting can be made ahead and refrigerated; bring it to room temperature before spreading.
Store the cake covered in the fridge due to the frosting’s ingredients.