German Chocolate Cake

[mereminerals]

My son has requested a homemade german chocolate cake for his 18th birthday next weekend. Only problem is that I have never made a german chocolate cake, let alone one from scratch. My grandmother has an amazing recipe, that she is yet to willingly share with any of her grandchildren.

 

So Hive, does anyone have a tried and true, melt in your mouth, german chocolate cake recipe?

 

All help is so appreciated. It is the first time since he was 12 that he has let me give him a birthday party and I want to give him the few things he has requested.

[Julie in CA]

For the cake, you're on your own, but I have a wonderful coconut-pecan frosting recipe.

 

Here it is:

 

In a saucepan, whisk together:

4 egg yolks

12 oz. evaporated milk

1 cup sugar (7 oz)

1/4 cup brown sugar (1.75 oz)

6 tablespoons unsalted butter

1/8 teaspoon salt

 

Heat over medium heat, whisking constantly, until thickened.

Remove from heat and add:

2 teaspoons vanilla

2 1/3 cups coconut (7 oz.)

1 1/2 cups finely chopped **toasted pecans (6.5 oz.)

 

**To toast the pecans, scatter on a cookie sheet & bake at 350* for appx. 8 mins.

 

ETA: German chocolate cake typically only has frosting between the layers and on top, but I like to put a chocolate glaze over the top of the whole thing. Here's a recipe I like pretty well:

 

Melt together in the microwave and whisk until smooth:

1 1/2 cups chocolate chips

1/2 cup water

3 tablespoons butter

1 1/2 teaspoons vanilla

Pour over cake, pushing extra glaze with the back of a spoon, to drip down the sides.

Edited November 19, 2011 by Julie in CA

[Miss Marple]

Oh, that's my favorite! I have always just used the recipe on the package of the German Chocolate bar. I do, however, 1.5 x the frosting. My mom always made this recipe as well.

[Jackie in NE]

For the cake, you're on your own, but I have a wonderful coconut-pecan frosting recipe.

 

Here it is:

 

In a saucepan, whisk together:

4 egg yolks

12 oz. evaporated milk

1 cup sugar (7 oz)

1/4 cup brown sugar (1.75 oz)

6 tablespoons unsalted butter

1/8 teaspoon salt

 

Heat over medium heat, whisking constantly, until thickened.

Remove from heat and add:

2 teaspoons vanilla

2 1/3 cups coconut (7 oz.)

1 1/2 cups finely chopped **toasted pecans (6.5 oz.)

 

**To toast the pecans, scatter on a cookie sheet & bake at 350* for appx. 8 mins.

 

This looks just like the recipe that I use. (I've never toasted the pecans, but that sounds like a really nice touch.) It's Yummy! Can't help you much on the cake part, though. I use a mix. Comes out great every time. Good luck!

[Cortana]

Oh, that's my favorite! I have always just used the recipe on the package of the German Chocolate bar. I do, however, 1.5 x the frosting. My mom always made this recipe as well.

This is what I do, comes out perfect everytime. So moist and fluffy and sooooo delicious!!!!

[mereminerals]

Thanks everyone. Guess I will be buying the German Chocolate bar tomorrow.

 

Can't wait to make that frosting. It looks like it will be amazing!

[gardenmom5]

I just use a duncan hines devils food (I don't like the swiss chocolate) cake mix made with milk - not water.

 

I have a coconut pecan recipe from scratch, and if I"m feeling energetic, I'll frost the sides with chocolate buttercream (also homemade - I don't ever buy frosting either pre-made or a mix.)

[Annie G]

Oh, that's my favorite! I have always just used the recipe on the package of the German Chocolate bar. I do, however, 1.5 x the frosting. My mom always made this recipe as well.

 

If you double this recipe, you have about a cup of icing left over. I keep it in the fridge and use it to spread on a graham cracker for a snack- it's heavenly and a cup goes a looong way. Because you know, it's easier to double the recipe than do the math to make it 1.5 times.g

[Susann]

Oh, that's my favorite! I have always just used the recipe on the package of the German Chocolate bar. I do, however, 1.5 x the frosting. My mom always made this recipe as well.

:iagree: