Great Grandma Rita’s German Chocolate Cake

By Liz Hensel Recipe Provided by Astrid Hensel

My mother-in-law Astrid was born and raised in Germany. Sharing the recipe that she learned from her mother-in-law is so special. Making a German chocolate cake with family is a delightful bonding experience. As we gather in the kitchen, laughter and excitement fill the air. It’s the peak of the holiday season, and our German chocolate cake is the perfect sweet for our dinner. The sweet aroma wafts through the house as we work together, sharing stories and tips. Finally, we all savor the rich, decadent result of our collaborative effort, relishing not just the cake but the cherished moments we've created together. It's a heartwarming tradition that brings us closer and leaves us with both a delicious dessert and beautiful memories.

Great Grandma Rita’s German Chocolate Cake

This cake is made in two parts.

Part 1: The Cake

Ingredients:

1/2 cup of boiling water

4 oz Baker's German's Sweet Baking chocolate

4 large room-temperature eggs

2 cups all-purpose flour

2 cups Granulated sugar

1 cup Unsalted softened butter

1 cup Buttermilk

1 tsp baking soda

1 tsp Vanilla extract

1/2 tsp Salt

Instructions:

1. Preheat the oven to 350 degrees F. Line with parchment paper and grease 3 (8-inch) round cake pans or 2 (9-inch). Set it aside.

2. In a glass measuring cup, microwave the water until boiling. Stir in the chocolate until completely melted and smooth. Set it aside.

3. In a medium-size bowl, whisk together the flour, baking soda, and salt. Set it aside.

4. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. About 3-4 minutes. Add the eggs (whole eggs, not separated), one at a time, beating well after each addition.

5. Stir in the melted chocolate mixture and vanilla extract.

6. Beat in the flour mixture in thirds alternating with the buttermilk, beating after each addition until smooth.

7. Divide the cake batter evenly into all three prepared cake pans—about 2 1/2 cups of batter for each pan.

8. Bake for 30 minutes or until the cake springs back when lightly pressed in the center. Transfer the cakes to a wire rack to cool for at least 15 minutes in the pan. Remove the cakes from the pan to the wire rack to cool completely before frosting.

Part 2: Coconut Pecan Frosting/Filling

Ingredients:

1 can 12 oz Evaporated milk

1 1/2 cups Granulated sugar

4 large Egg yolks

2 tsp Vanilla extract

2 1/2 cups Coconut flakes sweetened

1 1/2 cups Pecans toasted and chopped

3/4 cup Unsalted butter

1/8 tsp salt

Instructions:

1. In a large saucepan over medium heat, add the evaporated milk, sugar, butter, egg yolks, and salt. Cook, stirring constantly for 12 minutes, until thickened and golden brown.

2. Remove from the heat and stir in the coconut, pecans, and vanilla. Cool to room temperature.

3. Place one cake layer on a cake plate. Spread one-third of the filling over the top of the cake, leaving a 1/4-inch border. Top with the second layer spread with half of the remaining filling. Place the third layer on top and spread the remaining frosting evenly over the top, leaving the sides of the cake exposed.

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