My Mom’s German Chocolate Cake recipe

Betty Ward in her beautiful back yard.

I love German Chocolate Cake. But it can never taste a good as a memory. I remember my mom’s was the best.

My Mom’s German Chocolate Cake recipe.

Germans Chocolate Cake photo by Kraft.

Original BAKER’S GERMAN’S Sweet Chocolate Cake

1pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2cup water
4eggs, separated
2cups flour
1tsp. baking soda
1/4tsp. salt
1cup butter, softened
2cups sugar
1tsp. vanilla
1cup buttermilk
Coconut-Pecan Filling and Frosting

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Let’s admit it, this cake is really all about the frosting.

Coconut-Pecan Filling and Frosting

4 egg yolks

1can (12 oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups sugar

¾ cup butter or margarine

1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2 cups chopped PLANTERS Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

This cake and frosting are on Kraft foods recipe site. Why mess with perfection? It is one of the very few recipes I do nottweek, add a little something or change in some small way.

When I was a kid, my Mom was famous for her German Chocolate cake and her pecan pie. When I wanted to know her secret, she showed me the recipe on the Original BAKER’S GERMAN’S Sweet Chocolate package.

pecan pie. photo by Karo

Her secret pecan pie recipe – the one every body wanted her to make on Thanksgiving – was the recipe on the Karo Syrup bottle. click Classic Pecan Pie

Oh, yeah, she said. “They’ve got big test kitchens. Why would I want to try and make up something else?”

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