German Chocolate Cake. Hand frosted with coconut-filled icing, and topped with smooth chocolate ganache drizzle. A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason.

Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside. You can cook German Chocolate Cake using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of German Chocolate Cake

Prepare of Parchment paper.
Prepare 2 (4 oz.) of packages German sweet chocolate baking bars*.
It's 2 cups of all-purpose flour.
You need 1 teaspoon of baking soda.
It's 1/4 teaspoon of salt.
It's 1 cup of butter, softened.
Prepare 2 cups of sugar.
It's 4 of large eggs, seperated.
You need 1 teaspoon of vanilla extract.
You need 1 cup of buttermilk.

HOW TO MAKE GERMAN CHOCOLATE CAKE. Start by creating the two layers of moist chocolate cake! Upon researching for hours for a German Chocolate cake recipe worth the time to make and choosing this one, I bought the "Bakers" German sweet chocolate bar for use in this cake. After opening the box of chocolate, there are recipes in there for frosting, cake and a few others using this chocolate.

German Chocolate Cake instructions

Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. I placed the pan on the parchment paper and cut around it..
Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through..
Combine flour, baking soda and salt ingredient's in a medium bowl. I sifted my ingredients together..
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition..
Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans..
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. (See separate post).

I am so excited to share this cake with you today. It's been a long time coming! I've got a German Chocolate Cheesecake and German Chocolate Cookie Stacks, but no actual cake. I actually first made this cake a couple years ago, but wasn't completely happy with it so it got pushed aside until now. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.