German Chocolate Cake


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2014 Creative Arts Handbook


German Chocolate Cake

Created by: Constance Davis – Dallas
3rd place, 2011 Youth Cooking Contest

Cake Ingredients:

1 c. butter, softened
2 c. sugar
4 lg. eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. all-purpose flour
3 T. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. whole buttermilk
1 (4-oz.) bag German sweet baking chocolate, melted, cooled
Coconut Pecan Filling (recipe follows)
Chocolate Buttercream (recipe follows)

Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick cooking spray, dust with flour. In  large bowl, beat butter, and sugar at medium-high heat until fluffy. Add eggs, one at a time, beating well after each addition. Add sourcream and vanilla, beating until combined. In medium bowl, combine flour, cocoa, baking soda and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.  Add melted chocolate, beating until combined. Spoon batter evenly into prepared pans. Bake 18-20 minutes until wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans. Cool completely on wire racks.

Coconut Pecan Filling:

1 c. white sugar
1 c. evaporated milk
1/2 c. butter
3 egg yolks, beaten
1 1/3 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla extract

In saucepan, combine sugar, evaporated milk, butter, egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Cool until thick enough to spread. Spread filling between layers, and on top of cake.

Chocolate Buttercream:

2 c. confectioners’ sugar
3 to 5 T. unsweetened cocoa powder
1/2 c. butter
1 tsp. vanilla extract
2 T. milk

Mix sugar, and cocoa. Cream butter with sugar mixture. Add vanilla extract, and milk. Mix until smooth. Spread on sides of cake.

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