I often get asked if using any chocolate cake recipe would work and frost it with the Coconut Pecan Frosting. You can do that .......NO, it is not the same thing. German chocolate cake is made using the "German Chocolate" in it. The German chocolate is a lighter and sweeter chocolate than what regular baking chocolate is. The German Chocolate cake is also made using buttermilk.
It is so simple and yet so decadent. I insist on making all of it from scratch! This is my all time favorite recipe for the cake and frosting too. The recipe comes from the German Chocolate package itselt. I've played with the frosting a bit. The cake turns out light and fluffy and the frosting is really rich. Somebody hold me back, I may eat the entire cake myself.... well if Colin doesn't first.
- 1 pkg. Baker's German’s sweet chocolate (4 oz.)
- 1/2 cup Water, boiling
- 1 cup Butter or margarine
- 2 cup Sugar
- 4 Eggs, separated
- 1 teaspoon Vanilla extract
- 2 cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Buttermilk
into three 9-inch layer pans, lined on bottoms with waxed paper.
center Cool 15 minutes; remove and cool on rack.
Coconut Pecan Frosting:
- 1-1/2 tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 pkg. (7 oz.) FLAKE Coconut (about 2-2/3 cups)
*Increase water by ½ cup when melting chocolate
*Increase buttermilk by ¼ cup
*Do not over beat egg whites
*Stir coconut-pecan frosting the entire cooking process