German Sweet Chocolate Cake

This German sweet chocolate cake with coconut-pecan frosting is a favorite dish at all our potlucks.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 430 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• ¼ teaspoon salt
• 1 ½ cups white sugar
• 1 ½ teaspoons vanilla extract
• ¾ cup butter
• ½ cup water
• 1 cup buttermilk
• 1 (8 ounce) package flaked coconut
• 1 ½ cups chopped pecans
• 4 (1 ounce) squares German sweet chocolate
• 4 large egg whites
• 12 fluid ounces evaporated milk
• 4 large egg yolks

Recipe Instructions

Step 1

Spread frosting over cooled cake.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.

Step 3

Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.

Step 4

Mix together flour, baking soda, and salt in a medium bowl; set aside.

Step 5

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Step 6

Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.

Step 7

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.

Step 8

Make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.