You are here: Home » Recipes » German Chocolate Cake from Magpies Bakery German Chocolate Cake from Magpies Bakery Recipe by Our Cookbook Collection Yield 20 servings German Chocolate Cake, one of the most popular of Southern cakes, is essentially a light buttermilk chocolate cake iced with a coconut and pecan cooked custard. Lark Crafts, an imprint of Sterling Publishing Co. PrintEmail Despite its name, German Chocolate Cake did not originate in Germany, but in Texas. While the recipe itself dates back to at least the 1920s, the name comes from the chocolate called for in the recipe popularized in the 1950s by the Baker’s Chocolate Company: German’s Sweet Chocolate. Ingredients Cake:1/2 cup boiling water4 ounces sweetened baking chocolate2 sticks (1 cup) butter, softened2 cups sugar, divided4 -- eggs, separated, at room temperature2 teaspoons pure vanilla extract2 1/2 cups sifted cake flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk, at room temperatureIcing:1 cup evaporated milk3/4 cup sugar4 -- egg yolks1 stick (1/2 cup) butter2 teaspoons pure vanilla extract1 1/3 cups sweetened flaked coconut1 cup pecans, chopped and toasted Instructions Preheat oven to 350F. Prepare the pans: Spray the bottom and sides of three 9-inch round cake pans liberally with cooking spray. Place the pans on a sheet of parchment paper and trace three circles the same size as the bottoms of the pans. Cut the circles out and place in the bottoms of the greased pans. Make the batter: Begin by melting the chocolate: Pour the boiling water over the chocolate, and whisk until fully combined. Set aside and allow the chocolate to cool but not solidify. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1½ cups of the sugar together until light and fluffy. Break up the egg yolks with a fork, and slowly add them into the butter and sugar mixture. Beat on medium speed until fully incorporated. Scrape the bowl down and add the cooled chocolate mixture. Mix on low speed until fully incorporated. Add the vanilla and scrape the bowl down again. Beat again until the mixture is smooth, light, and creamy. Sift flour, baking soda, and salt together twice. Set aside. With the mixer on low speed, add one-third of the flour mixture, then one-third of the buttermilk. Mix just until incorporated. Continue adding the buttermilk and flour mixture in thirds until it’s all in there. Scrape the bowl well and gently mix again to make sure all the ingredients are incorporated. In a clean, dry bowl of a stand mixer with a whisk, whip the egg whites on medium low until frothy. Increase the speed to medium high and gradually add the rest of the sugar until combined. Whisk the whites until stiff peaks form, but don’t overbeat. Gently fold egg whites into the chocolate mixture, until just incorporated. Don’t mix too much or the batter will deflate. Divide the batter evenly among the three pans. Bake for 30 to 40 minutes, until the cake springs back when touched, the sides of the cake come away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely in the pans on a rack. Make the icing: Combine the evaporated milk, sugar, yolks, butter, and vanilla in a medium saucepan. Heat on medium low heat, stirring constantly with a whisk or wooden spoon for 12 to 15 minutes, until the mixture thickens. When the mixture has thickened, stir in the coconut and pecans. Let the mixture cool and store in the fridge until ready to use. Assemble the Cake: When the cake layers are completely cool, trim off any uneven areas from the tops with a serrated knife. Invert the first layer onto a cake plate, parchment side up. Carefully peel the parchment off of the cake and throw it away. Spread one-third of the icing on the top surface of the cake with an offset spatula. Place the second cake layer on top of the first, remove the parchment paper, and spread another one-third of the icing—removing the parchment paper and spreading the icing. Repeat with the third layer. (Peggy doesn’t ice the sides of her German Chocolate Cake, she says, “because it makes a mess.” ) Chill the cake for an hour or so until it sets up. Then slice into thin slices and serve, maybe with a little vanilla ice cream. German Chocolate Cake can be kept at room temperature for several days or refrigerated for up to a week. It’s easier to put this cake together if you chill your layers in the fridge for an hour or so first. You can also wrap them and put them in the freezer for 20 to 30 minutes. Make cupcakes from this recipe, too: Just fill two dozen cupcake pans with the batter and bake for 15 to 20 minutes. Recipe by Peggy Hambright, Magpies Bakery, Knoxville, Tenn. Reprinted with permission from Cake Ladies: Celebrating a Southern Tradition © 2011 by Jodi Rhoden, Lark Crafts, an imprint of Sterling Publishing Co., Inc.