Best German Chocolate Cake NOT IN A BOX?

My husbands favorite cake is German Chocolate. Does anyone have a great recipe that is easy and good.

Public Comments

  1. Berlin bakery.
  2. German Chocolate Cake
    2 1/4 cups all-purpose flour
    1 1/2 cups granulated sugar
    1 1/2 teaspoons baking soda
    1/4 teaspoon salt
    1 cup butter, softened
    1 cup sour cream
    4 large eggs
    4 ounces sweet baking chocolate, melted
    1/2 cup milk
    3/4 teaspoon vanilla extract
    Topping
    3/4 cup evaporated milk
    1/2 cup light brown sugar, firmly packed
    1/2 cup butter
    1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
    1 cup chopped pecans

    Grease and flour two 8-inch square baking pans.
    In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla. Beat with mixer at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

    Remove to racks to cool completely.

    Make topping.
    In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.

    When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer. Top with remaining cake layer and top with remaining topping.
  3. I always go to my number one source, www.allrecipes.com. You can see others reviews and change the amount of servings for almost any recipe you want. I just checked and they do have German Chocolate cake.
  4. Chef Caprial Pence has a wonderful recipe in her book "Caprials Desserts". Unfortunately my copy is on loan to a friend, (which I will never do again - she doesn't want to give it back!). Anyway, it's the best g-choc cake I've ever tasted. Actually, the entire book is wonderful, as are the several other books she's written. I've tried many of her recipes from the five books I have of hers and they are all big winners - easy to follow and rave reviews from my family and friends. If you end up with the book, the Orange Caramel Pull Aparts and the Cinnamon Rolls are outstanding x-mas morning treats. Best of luck!
  5. Black Forest Bakery.
  6. 4 ounces semisweet or bittersweet chocolate , chopped fine
    1/4 cup Dutch-processed cocoa , sifted
    1/2 cup boiling water
    2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
    3/4 teaspoon baking soda
    12 tablespoons unsalted butter (1 1/2 sticks), softened
    1 cup granulated sugar (7 ounces)
    2/3 cup packed light brown sugar (about 4 3/4 ounces)
    3/4 teaspoon table salt
    4 large eggs , room temperature
    1 teaspoon vanilla extract
    3/4 cup sour cream , room temperature


    Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
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