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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
for the products featured in my recipe.

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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Mom, wife, computer geek, web designer, musician, board member, ski bum, bicyclist, camper, glamper, fishing woman, treasure hunter, bookkeeper, office wizard, blogger, vlogger, foodie, and Pampered Chef Independent Consultant, trekking through life in Jackson Hole, Wyoming

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