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  • Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake

Original BAKER'S GERMAN'S Sweet Chocolate Cake is rated 4.496774193548387 out of 5 by 155.
Prep Time
45
min.
Total Time
2
hr.
25
min.
Servings

16 servings

Make this classic BAKER'S GERMAN'S chocolate cake recipe for your next special occasion—and see for yourself what all the fuss about German chocolate cake is about!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stir gently until well blended. Pour into prepared pans.
  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Size Wise

This beloved and classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before enjoying a slice of this cake.

Substitute

If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.

Note

This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 640
Total fat 38g
Saturated fat 21g
Cholesterol 150mg
Sodium 380mg
Carbohydrate 69g
Dietary fiber 3g
Sugars 54g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Hands down BEST German Chocolate Cake recipe. Hands down BEST German Chocolate Cake recipe. The frosting is the clincher. Do not substitute for the pkg stuff. You will not regret this. I love all the comments about the family memories. My best friend told me for years that her mom made the best German Chocolate Cake. We both laughed when we called her for the recipe and she said it's the one inside the Bakers German Chocolate. I have made this recipe several times. It is not easy. Read the instructions first and then get a plan, baking is science. I only make this about one time per year so I have to think about the process every time. Enjoy!! It's worth all the effort.
Date published: 2014-01-17
Rated 4 out of 5 by from I love sweets, but this cake was over the top too sweet for me. I love sweets, but this cake was over the top too sweet for me. It was very tender and looked spectacular presented in a beautiful cake dish. I found it to be a lot of work mainly in pots and pans that it requires. Froze each cake layer separately wrapped in plastic wrap and then in a zip loc bag. The day before I needed the cake, I made the filling and refrigerated it. I also put the cake layers in the fridge to thaw out while still wrapped. The day I needed the cake I let the filling come to room temp and assembled the cake while it was stil cold. I had more than enough filling with some left over, but I did not cover the sides.
Date published: 2013-04-27
Rated 5 out of 5 by from Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t... Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t vanilla, 1 1/2 c sugar, 3/4 c butter or margarine, 1 pkg (7oz) Baker's Angle Flake Coconut (2 2/3 c), 1 1/2 c chopped pecans. Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min, or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans. Cool to desired spreading consistency. Makes enough to frost top and sides of 3, 8 or 9" cake layers, tops of 2 9 x 13 cakes, or tops of 36 cupcakes.
Date published: 2016-01-14
Rated 5 out of 5 by from Best cake ever. We have been using this recipe for fifteen years now and it's my favorite recipe for German chocolate cake. In fact this has ruined all other recipes for me hehehe. We love it. Thank you.
Date published: 2016-07-07
Rated 3 out of 5 by from Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t... Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t vanilla, 1 1/2 c sugar, 3/4 c butter or margarine, 1 pkg (7oz) Baker's Angle Flake Coconut (2 2/3 c), 1 1/2 c chopped pecans. Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min, or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans. Cool to desired spreading consistency. Makes enough to frost top and sides of 3, 8 or 9" cake layers, tops of 2 9 x 13 cakes, or tops of 36 cupcakes.
Date published: 2016-01-14
Rated 5 out of 5 by from Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t... Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t vanilla, 1 1/2 c sugar, 3/4 c butter or margarine, 1 pkg (7oz) Baker's Angle Flake Coconut (2 2/3 c), 1 1/2 c chopped pecans. Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min, or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans. Cool to desired spreading consistency. Makes enough to frost top and sides of 3, 8 or 9" cake layers, tops of 2 9 x 13 cakes, or tops of 36 cupcakes.
Date published: 2016-01-14
Rated 5 out of 5 by from Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t... Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t vanilla, 1 1/2 c sugar, 3/4 c butter or margarine, 1 pkg (7oz) Baker's Angle Flake Coconut (2 2/3 c), 1 1/2 c chopped pecans. Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min, or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans. Cool to desired spreading consistency. Makes enough to frost top and sides of 3, 8 or 9" cake layers, tops of 2 9 x 13 cakes, or tops of 36 cupcakes.
Date published: 2016-01-14
Rated 5 out of 5 by from Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t... Here is the frosting off the Baker's Box: 4 egg yolks, 1 (12oz) can evaporated milk, 1 1/2 t vanilla, 1 1/2 c sugar, 3/4 c butter or margarine, 1 pkg (7oz) Baker's Angle Flake Coconut (2 2/3 c), 1 1/2 c chopped pecans. Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min, or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans. Cool to desired spreading consistency. Makes enough to frost top and sides of 3, 8 or 9" cake layers, tops of 2 9 x 13 cakes, or tops of 36 cupcakes.
Date published: 2016-01-14
  • 2016-08-30T10:21CST
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