German Chocolate Cake


This German chocolate deliciousness was my husband’s request for his birthday cake this year.  After all, he is German!

Come to find out, this cake did not originate in Germany.  It is actually named after a man who developed a type of baking chocolate and they named it after the Englishman, Sam German.

The filling is a coconut-pecan caramel and really gives the cake it’s distinct flavor.  The pecans add a great crunchy texture and the coconut’s flavor is lovely.

I will warn you, this is quite a decadently sweet cake, but it was for a special occasion and a very special MAN!

I took the recipe from two different places.  The cake and frosting are from Hershey’s Kitchen and the filling is from


German Chocolate Cake


2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water



1 cup white sugar

1 cup evaporated milk

1/2 cup butter

3 egg yolks, beaten

1 1/3 cups flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract


Chocolate frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour a 10 in. square baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

Bake about 25-30 minutes or until done.  Set aside to cool, then cut cake horizontally into two even layers.

To make the filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 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.

To make the frosting:  Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Spread filling between layers of cake and then frost the top.


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