German Chocolate Cake is such a rich dessert! I love making it for special occasions. A great dessert to have with a cup of coffee or tea.
This cake is simple to make and tastes nice and moist! Perfect for any special occasion or just a nice dessert. Enjoy!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! Enjoy.
What Makes German Chocolate Cake Different?
German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting.
Some Tips and Pointers to make German Chocolate Cake
- Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.
- If you’re out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. Stir and set aside a few minutes to curdle.
- The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
Should German Chocolate Cake be refrigerated?
You can leave this cake out overnight if covered but it’s best to refrigerate if storing for any time longer than that. Let your cake come to room temperature before serving for optimum enjoyability.
German Chocolate Cake
* 1 package Baker’s German Sweet Chocolate 4oz
* 1/2 cup water
* 2 cups flour
* 1 tsp baking soda
* 1/4 tsp salt
* 1 cup butter softened
* 2 cups sugar
* 4 large eggs separated
* 1 tsp vanilla
* 1 cup buttermilk
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