German Chocolate Cake


°4 ounces German bittersweet chocolate, grated

°1/2 cup of water

°1 cup soft butter

°2 cups of sugar

°4 large eggs, separated, at room temperature

°1 teaspoon vanilla

°2-1/2 cups cake flour

°1 teaspoon of baking soda

°salt 1/2 tsp

°1 cup of milk


°1-1/2 cups sugar

°1-1/2 cups evaporated milk

°3/4 cup of butter

°5 egg yolks, beaten

°2 cups of sweetened shredded coconut

°1-1/2 cups chopped pecans

°1-1/2 teaspoons of vanilla extract


°2 ounces semisweet chocolate

°1 teaspoon of ghee

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Line 3 is greased 9 in. Round baking trays with waxed paper. Greased waxed paper and set apart. In a small saucepan, melt chocolate with water over low heat. amazing.

Preheat oven to 350 degrees. In  bowl, cream butter and sugar to light and fluffy, 5-7 minutes. Beating in 4 egg yolks, 1 at a time, beat well after every addition. Mix melted chocolate and vanilla. Combined flour with baking soda & salt; Adding to creamy mix alternating with buttermilk, beating well after every addition.

In  bowl also using clean beaters, beat 4 egg whites to stiff peaks form. Fold one-fourth of the egg whites into creamy mixture; Fold in the remaining whites.

Pour mix to the prepared pans. Baking for 24-28 mn. Cool 10 mn before remove from pans to wire racks to cool completely.

For garnish, in a small saucepan, heat sugar, milk, butter, and egg yolks over medium-low heat until mixture is thick and golden brown, stirring frequently. Remove from heat.  Add coconut, pecans, and vanilla, stirring. Cool to thick enough to spread. Spread a third of the decorating cream on each layer of the cake and stack the layers.

In the microwave, melt the chocolate and margarine; Stir until smooth. Sprinkle over the cake.

Enjoy !

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