Grandma’s German Chocolate Cake

Grandma’s German Chocolate Cake

Summary

This German Chocolate Cake is a nostalgic, rich dessert featuring layers of moist chocolate cake filled and frosted with a luscious coconut-pecan frosting. It’s a classic Southern cake recipe often passed down through generations, perfect for holidays, birthdays, and family celebrations.

Equipment

• Two 9-inch round cake pans

• Mixing bowls

• Electric mixer or hand whisk

• Saucepan

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• Cooling rack

• Spatula

Ingredients

For the Chocolate Cake:

• 1 package German chocolate cake mix (or homemade chocolate cake recipe)

• 3 large eggs

• 1 cup buttermilk

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• ½ cup vegetable oil

• 1 tsp vanilla extract

• 1 cup hot water or strong coffee (to enhance chocolate flavor)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk

• 1 cup granulated sugar

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• 3 egg yolks, lightly beaten

• ½ cup unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans

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Instructions

1. Bake the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, mix cake ingredients: cake mix, eggs, buttermilk, oil, vanilla, and hot water. Beat for 2 minutes until smooth.

3. Divide batter evenly into pans. Bake for 28–32 minutes or until a toothpick comes out clean.

4. Let cool in pans for 10 minutes, then turn out onto racks to cool completely.

2. Make the Coconut-Pecan Frosting:

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).

3. Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans.

4. Let the frosting cool completely before using.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.

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2. Spread a generous layer of frosting on top.

3. Add the second cake layer and cover the top and sides with remaining frosting.

4. Garnish with whole pecans if desired.

Notes

• Make ahead: Both the cake layers and frosting can be made a day in advance and stored separately.

• Storage: Keep cake covered in the refrigerator for up to 4–5 days.

• Freezing: The unfrosted cake layers freeze well for up to 2 months.

• Tip: For more intense flavor, toast the pecans and coconut before adding to the frosting.