Best EVER German Chocolate Cake


Is there any dessert out there that better represents all the men in our lives than German Chocolate? I don't know what it is, but my dad and my father-in-law both put this cake in their Top 3!

So, I dusted off an old recipe today ... and remembered just why they love it so much!!

Pecan-Coconut Frosting,
of course!

There are some recipes that call for evaporated milk ... some sweetened condensed ...some just straight up tell you to buy it canned. {gag!} It can be a little confusing.

Well, I've got some tips to make the best EVER 
German Chocolate Cake!


1 cup butter, unsalted
8 oz. German Chocolate, melted
1 1/2 cups white sugar
4 eggs
1 cup sour cream {or buttermilk}
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. instant coffee or espresso
1 tsp. good vanilla extract
8 oz. German Chocolate, chopped

Preheat oven to 350 degrees.
Measure out flour and place in a bowl. Add baking soda and salt and sift - set aside. In another bowl, cream butter, melted chocolate and sugar until light and fluffy. Add eggs, one at a time, until combined. Add in sour cream and flour mixture, alternating between each, until all of both is used. Lastly, add coffee, vanilla and chopped chocolate. Beat until everything is combined.
Pour into two 9inch pans and bake in the middle of the oven for 16-18 minutes, or until a tooth pick comes out clean. Let cool.


1 14oz. can of evaporated milk
1 1/4 cups sugar
3/4 cup butter, room temp
1 vanilla bean, split down the center (or 2 tsp. good vanilla extract)
4 egg yolks
1 1/2 cups toasted coconut
1 cup toasted pecans

{You MUST do this 1st step - completely takes this frosting to it's highest potential!!} Place coconut and pecans on a baking sheet and bake at 350 degrees until both are golden brown. Set aside to cool. In a saucepan, combine milk, sugar, vanilla bean and butter. Cook on medium heat, stirring occasionally. In a bowl, lightly beat egg yolks. When butter has melted, slowly pour beaten yolks into the milk mixture, whisking continuously. Still whisking, let the frosting cook until thickened, about 8-10 minutes. Remove the vanilla bean and stir in coconut and pecans. Set aside and let cool completely.


When cake and frosting has totally cooled, spread half the frosting on the inside of one layer. Place the next layer on top and lightly press into frosting. Spread the other half of frosting to the edges. I like to leave the edges bare - I think it gives a rustic, homemade feel to the cake. However, if you prefer frosting the sides, you will need to double this recipe.

The best part of this cake {other than the frosting!!} is the little chunks of chocolate throughout the cake! It's a nice contrast to the soft layers! And, there aren't even words to express the fabulous-ness of the frosting! It's gooey, toasty and sweet with such a nice vanilla background. {I love seeing little specks of vanilla!!} This really is the ultimate German Chocolate Cake!

I hope all your dad's and hubby's had a wonderful Father's Day! I know we highly enjoyed the day here in SC! :) Have a happy week!

Parties I Linked To:
Sweet Tooth Fridays - Ali N Son
Sweet As Sugar Cookies


Roonis said...

YUM!! Oh my gosh, I cannot wait to make this. Thanks so much for sharing!

Erin said...

This looks absolutely fantastic!!!

Sanghamitra Bhattacherjee(Mukherjee) said...

It looks so yummy! Thanks for sharing! You got a beautiful space here.
Hope to see you on my blog:)