German's Chocolate Cake

By Marge Perry & David Bonom
German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.
  • Course: Dessert


  • All Purpose Flour
  • Baking soda
  • Butter
  • buttermilk
  • coarsely chopped pecans
  • Egg yolks
  • evaporated milk
  • For the Cake
  • For the Frosting
  • German's sweet chocolate
  • Salt
  • sugar
  • sweetened shredded coconut
  • unsalted butter
  • Vanilla
  • Vanilla Extract


  1. 'Preheat the oven to 350°. Lightly coat three 9-inch cake pans with cooking spray
  2. 'Make the frosting: Combine the evaporated milk, sugar, butter, egg yolks and vanilla and cook over medium heat, stirring, until the butter is melted. Cook, stirring occasionally, for another 14 minutes, until the mixture is golden and almost pudding-like (thicker than heavy cream). Remove from the heat and stir in the coconut and pecans. Transfer to a bowl and cool completely for at least 45 minutes. (May be refrigerated).'
  3. 'Make the cake: place the chocolate in a bowl and pour ½ cup boiling water over it
  4. 'Combine the flour, baking soda and salt in a bowl
  5. 'Beat the butter and sugar with an electric beater until light and fluffy. Add the yolks one at a time, beating between additions
  6. 'Alternate adding a little flour and buttermilk, beating between additions, until both are fully incorporated. Divide the batter evenly among the three pans