German Chocolate Cake Recipe

German Chocolate Cake Recipe



1/4 cupHERSHEY'S Cocoa (50 mL)
1/2 cupboiling water (125 mL)
1 cupbutter or margarine, softened plus 3 tbsp (295 mL)
2 1/4 cupsgranulated sugar (550 mL)
1 tspvanilla extract (5 mL)
4 eggs (4)
2 cupsall-purpose flour (500 mL)
1 tspbaking soda (5 mL)
1/2 tspsalt (2 mL)
1 cupbuttermilk or soured milk* (250 mL)
1 cansweetened condensed milk (not evaporated milk) (398 mL)
3 egg yolks, lightly beaten (3)
1/2 cupbutter or margarine (125 mL)
1 tspvanilla extract (5 mL)
1 1/3 cupssweetened flaked coconut (325 mL)
1 cupchopped pecans (250 mL)
PECAN HALVES (optional)


    1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (1.5 L) round cake pans.

    2. Stir cocoa with water in a small bowl until smooth; set aside. Beat butter with sugar and vanilla in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking soda and salt; add to butter mixture alternately with reserved chocolate mixture and buttermilk, beating just enough to blend. Divide batter evenly between prepared pans.

    3. Bake for 25 to 30 minutes or until top springs back when touched lightly. Place on wire racks; cool in pans for 5 minutes. Turn cakes out and cool completely.

    4. Coconut Pecan Frosting: Stir condensed milk with eggs yolks and butter in a medium saucepan set over low heat. Cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and chopped pecans. Cool to room temperature.

    5. Spread frosting between layers and over top. Garnish with pecan halves as desired (if using).

    Makes 10 to 12 servings.
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