Add the egg yolks, one at a time, and mix until incorporated.
Using the paddle attachment, cream the butter and sugar together until they are light and creamy.
Place the butter and sugar together in the bowl of a stand mixer. Refrigerate until ready to fold into the cake batter. Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Add the salt and baking soda and sift again. Remeasure and place back into a sifter or wire mesh strainer. Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer. Stir it once or twice with a spoon and set it aside to cool. Break up the chocolate bar and drop into the water. Place the water in a measuring cup and heat in a microwave until it’s very hot. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa. Prepare three 9″ round cake pans, by lining them with rounds of wax paper. This recipe was updated and reposted on May 12th, 2019. I had to steal a few bites and lick the pan clean too. Right – I mixed everything together and spread it onto the cooled cake layers. This takes about 12 minutes for a single batch, and 3 to 4 minutes longer if you make 1 1/2 batches.īottom Left – I removed the pan from the heat and added lots of coconut and pecans. I cooked it over medium heat, stirring constantly until the mixture thickened. Top Left – In a medium saucepan, I combined butter, evaporated milk, sugar, egg yolks, and vanilla. However, I make 1 1/2 batches of the frosting, because I love to tuck plenty of frosting between the layers. If you want to frost the sides, simply double the frosting recipe. Note: This cake is not frosted on the sides. I divided the batter equally between the pans and baked the cakes.Ī delicious pecan coconut frosting completes this wonderfully moist chocolate cake. I greased the pans and instead of lightly flouring the pans, I dusted them with cocoa. If you mix them with the mixer, you’ll deflate them, and you want them to remain fluffy.īottom Right – I lined three 9-inch cake pans with rounds of wax paper. It’s important to gently fold in the egg whites. I mixed everything together and added some buttermilk and dry ingredients alternately to the mix.īottom Left – Then I gently folded in the beaten egg whites, using a spatula. 
Then I added the chocolate, egg yolks, some sugar & vanilla. I creamed together some butter and sugar in a large mixing bowl. This involved melting the chocolate bar in some hot water and melting it. Then I placed them in my refrigerator until I was ready to fold them into the batter later. I placed the egg whites in a large bowl and used the whisk attachment to whisk them to stiff peaks. Top Left – I separated 4 egg whites from the yolks and reserved the yolks for the batter. Here’s how I made this Authentic German’s Chocolate Cake. It takes a few minutes to prepare the cake filling for this cake, but trust me when I say it is totally worth the effort. Besides, if you’re substituting the chocolate with any other chocolate, you’re not making an authentic German’s Chocolate Cake. I’ve enjoyed this authentic German’s Chocolate Cake for years, and I’m not changing a thing. Many bakers today, replace the chocolate bar with dark chocolate. The recipe can be found on the inside wrapper of the Baker’s German’s Sweet Chocolate Bar. This original recipe is made using Baker’s German’s Sweet Chocolate, The chocolate is a bar of mild sweet chocolate, thus resulting in a mild chocolate cake. Today it is still just as popular as it was back then, although we now see many variations of the recipe, and most of them called German Chocolate Cake, dropping the “ s” on German. This Authentic German’s Chocolate Cake is the original recipe for this super moist, mild chocolate cake, and it’s frosted with the most delectable Pecan Coconut Frosting that you’ll ever eat!!īack in the 1950s, this wonderful cake became very popular, and I requested it for several of my childhood birthdays.
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