Diana's German Chocolate Cake

Indulge in the decadence of *Diana's German Chocolate Cake*, a timeless dessert that perfectly balances rich chocolate flavor with the irresistible caramelized crunch of coconut-pecan frosting. This classic three-layer cake begins with a velvety batter made from Baker’s German’s Sweet Chocolate, fluffy beaten egg whites, and tangy buttermilk for a tender crumb. Each moist layer is generously coated with a homemade frosting made from creamy evaporated milk, buttery caramel, shredded sweetened coconut, and toasted pecans—offering a delightful texture in every bite. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this show-stopping dessert is guaranteed to impress. Perfect for fans of classic chocolate cakes, *Diana’s German Chocolate Cake* is a labor of love that’s well worth the effort.

Nutriscore Rating: 41/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

Ingredients

• 4 oz Baker's German's Sweet Chocolate
• 0.5 cups Boiling water
• 2.5 cups All-purpose flour
• 1 tsp Baking soda
• 0.5 tsp Salt
• 1 cups Unsalted butter, softened
• 2 cups Granulated sugar
• 4 Egg yolks
• 1 tsp Vanilla extract
• 1 cups Buttermilk
• 4 Egg whites
• 1 cups Evaporated milk
• 1 cups Granulated sugar (for frosting)
• 3 Egg yolks (for frosting)
• 0.5 cups Unsalted butter (for frosting)
• 1 tsp Vanilla extract (for frosting)
• 1.33 cups Shredded sweetened coconut
• 1 cups Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2

Chop the Baker's German's Sweet Chocolate into small pieces and melt it in boiling water. Stir until smooth and set aside to cool.

Step 3

In a mixing bowl, sift together all-purpose flour, baking soda, and salt. Set aside.

Step 4

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition.

Step 5

Stir in the cooled melted chocolate and vanilla extract. Mix until uniform.

Step 6

Add the dry flour mixture alternately with buttermilk in small additions, beginning and ending with the flour mixture. Mix until just combined.

Step 7

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until fully incorporated.

Step 8

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of each layer comes out clean.

Step 10

Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.

Step 11

To prepare the frosting, combine evaporated milk, granulated sugar, egg yolks, butter, and vanilla extract in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes.

Step 12

Remove the frosting from the heat and stir in shredded coconut and chopped pecans. Let it cool to room temperature before frosting the cake.

Step 13

To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top. Repeat with the second and third layers, spreading frosting over each layer and on the top of the cake.

Step 14

Serve and enjoy! Store any leftovers covered at room temperature or in the refrigerator.

Nutrition Facts

Serving size	(2582.4g)

Amount per serving	% Daily Value*
Calories	9101.0

Total Fat 490.2g	0%
Saturated Fat 272.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 2101.9mg	0%
Sodium 3426.7mg	0%
Total Carbohydrate 1115.5g	0%
Dietary Fiber 41.1g	0%
Total Sugars 803.8g
Protein 115.4g	0%

Vitamin D 514.0IU	0%
Calcium 1421.0mg	0%
Iron 23.3mg	0%
Potassium 3056.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 4.9%

Carbs: 47.8%