German Chocolate Cakes

German chocolate cakes can be made in different forms and varieties. There is no rule to the endless possibilities and variations. Baking German chocolate cakes doesn't require a baking degree, and is relatively easy enough with clear and easy to understand instructions. When following a step by step recipe, there is no need for flowery language to interfere with what can be a very simple and painless process.

Many times people will simply slap coconut-pecan icing on box of chocolate cake mix, sometimes using Swiss chocolate, and label it German Chocolate. That just simply isn't the case. Of course, now there are actual box mixes for German chocolate cakes. While this work when pressed for time, but these just don't compare to those made from scratch.

Cake Ingredients:

• 4-ounces of German chocolate for baking, cut into small pieces
• 1/2 cup of water
• 2 1/4 cups of sifted cake flour (all-purpose flour if cake isn't available)*
• 1 1/2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 3/4 a cup of butter, softened
• 1 1/4 cups of sugar
• 4 large eggs, separated **
• 1 1/2 teaspoons of vanilla extract
• 1 cup of buttermilk
• 1/4 cup of sugar
• Coconut-pecan frosting

* Also sift flour before measuring for accurate recipes
** For better cakes, recipes call for room temperature eggs. It isn't necessary, but has been believes to make tastier desserts. There are many tips and secrets for baking better cakes.

1. Preheat the oven at 350 degrees F and grease three 8-inch cake pans.
2. Sift the flour, baking soda and salt together two times and set aside for later use.
   
3. Heat the German chocolate, along with the water in a small saucepan on low heat. Be sure to stir the chocolate as it melts. Remove it from the heat source once it is fully melted and well blended. Set aside to cool.
4. Cream the butter and 1 1/4 cups of sugar in an extra large mixing bowl. Beat on medium to high speed until light and fluffy.
5. While continuing to beat on medium to high speed, add in the egg yolks, one at a time.Give time for mixing after each addition.
6. Mix in the vanilla extract and melted chocolate mixture. Continue to blend on medium-high until thoroughly mixed. 
7. Add in the flour, alternately with the buttermilk. Begin with the flour and end with flour, doing it in fourths. Beat after each addition, but avoid over beating once the flour is added for best results.
8. In a different mixing bowl and with clean beaters, beat the egg whites on high until they form soft peaks that hold shape.
   
9. Slowly add in the 1/4 cup of sugar, while continuously mixing.
   
10. Once the egg whites are moist and glossy, fold them into the cake batter.
11. Transfer the cake batter, equally among the three cake pans.
12. Bake for about 30 minutes in a calibrated oven (accurate temperature) or until the cake test done.
    
13. Once the cakes are finished baking, remove them, and set them on wire racks to cool for 10 minutes before removing the layers from the pans.
    
14. Allow the cakes to finish baking and then frost between layers, on the sides and top of the cake.
    

This versions of coconut pecan frosting is on the best tasting, however, it does require refrigeration. So, the cake it is used on will have to be refrigerated if not consumed immediately. For large layer cakes, to do between layers, the sides and on top, it might be necessary to make two batches. Many people only do the top and between cake layers for this reason. It's all about personal preference, of course.

Frosting Ingredients

• 1 stick of butter, 1/2 cup
• 1 cup of evaporated milk
• 1 1/2 cup of flaked coconut
• 1 teaspoon of vanilla extract
• 1 1/3 cups of sugar
• 3 egg yolks, stirred with a fork
• 1 cup of chopped pecans

Melt the butter in a heavy saucepan over medium-low heat. Add in the sugar and stir well. Mix the eggs and milk together and add it to the sugar mixture. Cook it until it becomes to a slow bubbly boil. Remove from the heat source and stir in the coconut, pecans and vanilla extract. Spread on the cake.

This recipe makes a batch of coconut pecan frosting that does not require refrigeration. It can come in handy for warmer weather and German chocolate cakes that need to travel.

Frosting Ingredients

• 1 stick of butter, 1/2 cup
• 3/4 cup of sugar
• 1/2 cup of evaporated milk
• 1 teaspoon of vanilla extract
• 1 cup of flaked coconut
• 1 cup of chopped pecans

Melt the butter in a small saucepan on low heat. Once the butter is fully melted, remove it from the stove and mix in the sugar and milk. Bring the mixture to a rolling boil over medium to high heat, stir constantly. Turn the heat down a bit and continue to boil the mixture for 5 minutes, stir constantly. Remove from the heat source and stir in the vanilla extract. Fold in the coconut and pecans. Spread on a cake.

Upside-down German chocolate cake is fast to make and fun to eat. This is a great trick to get people who claim they don't like German chocolate cakes to eat and enjoy it. The recipe is not from scratch, as it is made from boxed cake mix. However, it is a doctored up mix good enough to make a statement at any party. It's a self-containing-frosting cake, so frosting the cake is one step that is omitted.

Cake Ingredients

• 1 cup of flaked coconut
• 1 cup of chopped pecans
• 1 box of German cake mix batter, prepared as specified on box
  
• 1 or 2 sticks of butter, use preference on this one
• 8-ounces of cream cheese
• 1 lb of powdered sugar, 1 box

Turn on the oven to preheat at 350 degrees F, and grease and flour a 9X13-inch cake pan. Sprinkle the pecans and coconut into the bottom of the cake pan. Pour the prepared cake mix over nut mixture in the pan. Cream the butter and cream cheese together, then slowly mix in the powdered sugar. Pour it over the cake batter as evenly as possible. Bake the cake for about 45 minutes. When the cake is done, the middle will still look wet, but the edges will be done. Remove from the oven and cool.