German Chocolate Cake
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Servings: 8 - 10
- Course: Dessert
Take a slice of this deliciously classic recipe for German Chocolate Cake! Top it off with fresh coconut and pecans for a beautiful presentation.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake the cake in a Reynolds® Bakeware non-stick cake pan with parchment lining for a delicious moist cake that removes from the pan with ease.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter
- 1 1/3 cups granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk
- 3/4 cup melted semi-sweet chocolate
- 2 Reynolds® Bakeware non-stick cake pans with parchment lining
- For the Frosting:
- 12 ounce can evaporated milk
- 1 1/4 cup sugar
- 3/4 cup butter
- 7 lightly beaten egg yolks
- 2 1/2 cups sweetened coconut flakes
- 1 cup finely chopped pecans
Directions
Step 1
Preheat the oven to 350°.
Step 2
Whisk together the flour, baking soda and salt in a large bowl and set aside.
Step 3
Cream the butter and sugar together in a standing mixer with the paddle attachment on high speed until light and fluffy, about 6 to 8 minutes.
Step 4
Add 1 egg at a time on low speed until mixed in and then mix in the vanilla.
Step 5
Alternatively add in the flour mixture and buttermilk on low speed beginning with the dry ingredients and ending with the dry ingredients.
Step 6
Fold in the melted chocolate.
Step 7
Pour the batter in 2 Reynolds® Bakeware non-stick cake pans lined with parchment paper and bake in the oven at 350° for 35 to 40 minutes or until the center is firm.
Step 8
Cool the cakes to room temperature before removing the pan and the parchment paper.
Step 9
Whisk together the evaporated milk, sugar, butter and egg yolks over medium heat until it reaches 160°, about 12 to 14 minutes.
Step 10
Stir in the coconut and chill to room temperature before icing the chocolate cake.
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