Cakes

German Chocolate Cake

Name: Homemade German Chocolate Cake Recipe | HERSHEY'S
Prep time: 30 min
Cook time: 10 min
Total time: 65 min
Yield: 1 cake
Ingredients: 1/4 cup HERSHEY'S Cocoa; 1/2 cup boiling water; 1 cup butter or margarine, plus 3 tablespoons, softened; 2-1/4 cups sugar; 1 tsp vanilla extract; 4 eggs; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk or sour milk*; pecan halves (optional); 1 can sweetened condensed milk (14 oz) (not evaporated milk); 3 egg yolks, slightly beaten; 1/2 cup butter or margarine (1 stick); 1 tsp vanilla extract; 1-1/3 cups sweetened coconut flakes; 1 cup pecans chopped

Skill Level: Expert

Advance your baking skills with this expert-level German chocolate cake recipe for a sweet taste of perfection containing delectable, flavorful HERSHEY’S cocoa. Your taste testers will be astounded you created this homemade German chocolate cake from scratch when they taste the coconut pecan frosting and rich cake underneath. Once you learn how to make German chocolate cake, share some with your friends and family as dessert after dinner. You’ll likely find that they can’t stop talking about your old-fashioned German chocolate cake recipe and how fluffy and rich each slice was.

Ingredients & Directions

Yields:: 1 cake

Prep:: 30 Min.
Bake:: 25 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

HERSHEY'S Cocoa
1/2 cup

boiling water
1 cup

butter or margarine, plus 3 tablespoons, softened
2-1/4 cups

sugar
1 tsp

vanilla extract
4

eggs
2 cups

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt
1 cup

buttermilk or sour milk*
pecan halves (optional)
Coconut Pecan Frosting
1 can

sweetened condensed milk (14 oz) (not evaporated milk)
3

egg yolks, slightly beaten
1/2 cup

butter or margarine (1 stick)
1 tsp

vanilla extract
1-1/3 cups

sweetened coconut flakes
1 cup

pecans chopped

READY TO MAKE THIS?

You'll Need 

oven & stovetop

9-inch round pans

mixing bowl

bowls

mixer

rubber scraper

wire racks

saucepan

Step-By-Step Directions

Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Coconut Pecan Frosting; spread between layers and over top.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Coconut Pecan Frosting:

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.