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Mom’s German Chocolate Cake

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June 11 is German Chocolate Cake Day

When I was growing up my mom made birthdays extra special. My favorite cake was my mom’s home made German Chocolate Cake and she made it every year for my birthday. I remember her toiling over it in the kitchen at our house in Azusa, only to fully appreciate the work when I had my own kids.

I remember this haunted house game!

Today is National German Chocolate Cake Day so I asked my mom for the recipe for this blog. She said she starts with the recipe on the box of GERMAN’S Sweet Chocolate and with just a few changes. Using real buttermilk and patiently folding the batter, without over mixing, was her secret.

I don’t make this at home because I am the only one under my roof that likes coconuts and pecans. AND without that yummy frosting, it is just a cake. It will always hold good memories though.

Mom’s German Chocolate Cake

The recipe on the box of GERMAN’S Sweet Chocolate and with just a few changes.
Prep Time30 mins
Cook Time30 mins
Frosting25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 16 Slices
Calories: 630kcal
Author: TetonTrekker


  • Parchment Paper
  • 3 – 9" Cake Pans
  • Classic Batter Bowl
  • Hand Mixer & Bowl
  • Patience
  • Cake Tester & Releaser
  • Stackable Cooling Rack Set
  • Stainless Steel Whisk
  • 2-qt. Nonstick Sauce Pan
  • Classic Scraper



  • 4 oz Bakers German Sweet Chocolate one package
  • ½ Cup + 2 TBSP Water
  • 2 Cups Flour
  • 1 TSP Baking Soda
  • ¼ TSP Salt
  • 1 Cup Butter Softened
  • 2 Cups Sugar
  • 4 Eggs, Seperated
  • 1 TSP vanilla
  • 1 Cup Buttermilk

Coconut-Pecan Frosting

  • 12 OZ Evaporated Milk (1 can)
  • 1 ½ Cups Sugar
  • ¾ Cups Butter
  • 4 Eggs, Separated
  • 1 ½ TSP Vanilla
  • 3 Cups Flake Coconut
  • 2 Cups Chopped Pecans


  • Preheat the oven to 375° F
  • Cover bottoms of 3 (9-inch) round pans with parchment; rub sides of pans with Crisco or light oil using a paper towel.
  • Microwave chocolate and water in the Pampered Chef Batter Bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat all 8 egg whites in bowl with mixer on high speed until stiff peaks form; set aside.
  • Combine flour, baking soda and salt. Set aside.
  • Beat butter and sugar in large bowl with mixer until light and fluffy.
  • Add 4 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 about ¾ of the egg whites a little at a time, folding gently until blended. (Mom says she get a feel when the right amount of egg whites are added, it is about 6 of them. This is where the patience is needed.)
  • Pour into prepared pans.
  • Bake 30 minutes or until Cake Tester & Releaser inserted in center comes out clean. Immediately run the black end of the Cake Tester and Releaser around cakes in pans. Cool cakes in pans 15 min.
  • Remove from pans to wire racks; cool completely.

Coconut-Pecan Frosting

  • Beat egg yolks, milk, and vanilla in saucepan with whisk until blended. Add sugar and butter.
  • Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
  • Add coconut and pecans; mix well.

Assemble Cake

  • Spread the Coconut-Pecan Frosting between cake layers and onto top of cake with a Classic Scraper.


Do not use Non-stick cooking sprays on your good bakeware , they contain soy lecithin, which can create a sticky residue on pans when you’re done cooking.

Visit my Pampered Chef Store

Stainless Steel Whisk Item Number: 2475
Scraper Set
Item #100067
Cake Tester & Releaser
Item #1794
Cake Pan Set
Item #1707
Classic Batter Bowl
Item Number: 2431
Stainless Steel Mixing Bowl Set
Item Number: 1735
Stackable Cooling Rack Set
Item #1588

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