HOMEMADE GERMAN CHOCOLATE CAKE RECIPE

I love it cold, but you can serve it at room temperature too. This is like heaven on a fork. Many more homemade cake recipes at the bottom of the page...

Beat the egg whites until stiff peaks form. LIGHTLY fold 1/2 of the egg whites into the batter, combine, and then add the remaining egg whites; mixing together. Pour into the prepared cake pans.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for ten minutes in the pan and invert onto a wire rack to cool completely.

* For buttermilk, place 1 tablespoon of lemon juice or vinegar in one cup measuring cup and fill with milk. Let sit 15 minutes, and then it's ready for this recipe.


Following is the ingredients for cake flour for my German Chocolate Cake recipe. Use it in any recipe that calls for cake flour and SAVE MONEY.




If you are taking the time to make this German chocolate cake recipe, you MUST use this frosting!

COCONUT PECAN FROSTING

2 cups evaporated milk
2 TBS cornstarch
2 cup white sugar
6 egg yolks, beaten with 2 tsp water
1 cup homemade unsalted butter
1 TBS pure vanilla extract
1 cup toasted pecans (or to taste), chopped
1 cup flaked and toasted coconut (or to taste)

In a small bowl, whisk the cornstarch with the evaporated milk. In a large saucepan over medium heat, add the evaporated milk, sugar, egg yolks, butter and vanilla. Whisk constantly until it comes to a boil and thickens. Remove from the heat and add the toasted pecans and coconut. Spread on the cake when it is cold from the refrigerator.

TO TOAST the pecans and coconut, place together in a 350 degree oven on a baking sheet until the coconut is lightly golden brown.