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The Best German Chocolate Cake Recipe


  • oz Chocolate
  • 1/2  cup water
  • 2 1/4 cups Whole Wheat Flour
  • ​1 tsp Baking soda
  • 1 tsp Salt
  • cups  Turbinado Sugar
  • 1 cup Butter
  • 4 Eggs
  • tsp Vanilla
  • cup Buttermilk


  1. Heat the oven to 350°F.
  2. Spray the bottoms and sides of 9x13 pan or Bundt Pan with spray.
  3. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  4. In a separate bowl, separate yolks from whites in separate bowls.
  5. In another medium sized bowl, stir the flour, baking soda and salt until mixed; set aside.
  6. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; Then add eggs yolks,  melted chocolate, and vanilla.
  7. Add in the buttermilk and flour mixture alternately to your sugar mixture.
  8. Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Fold in Egg whites to batter using a rubber spatula.
  9. Pour batter into pan
  10. Bake until a toothpick inserted in the center comes out clean.
  11. ​Cool cake for approximately 2 hours before frosting.

Recipe Notes

Coconut Pecan Frosting Ingredients
3 large eggs
1 cup Turbinado Sugar (I ground this so it was like powdered sugar)​
1/2 Butter
1 cup Evaporated Milk
1 teaspoon Vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Frosting Directions
Separate the 3 eggs yolks from white; save the egg whites for another recipe.
In a 2-quart saucepan, stir the egg yolks, 1 cup turbinado, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.
Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
Stir in the coconut and pecans.
Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.