Try this Steve Harvey’s German Chocolate Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Steve Harvey’s German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Cake; 4 oz Baker’s German’s Sweet Baking Chocolate; 1/2 cup water; 2 cups flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter softened; 2 cups sugar; 4 eggs yolks; 1 tablespoon vanilla; 1 cup buttermilk; 4 egg whites; Frosting; 12 oz can evaporated milk; 1 1/2 cups sugar; 1 1/2 stick butter; 4 egg yolks slightly beaten; 1 1/2 teaspoon vanilla; 7 oz Baker’s Coconut; 1 1/2 cups chopped pecans

Find the most delicious recipes here

INGREDIENTS

Cake
4 oz Baker’s German’s Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter ; softened
2 cups sugar
4 eggs yolks
1 tablespoon vanilla
1 cup buttermilk
4 egg whites
Frosting
12 oz can evaporated milk
1 1/2 cups sugar
1 1/2 stick butter
4 egg yolks ; slightly beaten
1 1/2 teaspoon vanilla
7 oz Baker’s Coconut
1 1/2 cups chopped pecans

INSTRUCTIONS

Cake

Preheat oven to 350°. Line bottom of 3 9-inch round cake pans with wax paper

Microwave chocolate and water in a large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt. Set aside

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy

Add egg yolks, 1 at a time beating well after each addition.

Stir in chocolate mixture and vanilla

Add flour mixture alternately with buttermilk, beating after each addition until smooth

Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms

Gently fold into batter

Pour into cake pans

Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.

Cool 15 minutes. Remove from pans. Cool Completely..

Use a serrated knife to cut the cake into layers before frosting.

TIP: When diving in the cake into layers, use Dental Floss.

Frosting

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.

Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.

Remove from heat.

Stir in coconut and pecans. Cool to room temperature.

Spread over cake.

NOTES

Alert editor

Steve Harvey’s German Chocolate Cake

Cake
4 oz Baker’s German’s Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter softened
2 cups sugar
4 eggs yolks
1 tablespoon vanilla
1 cup buttermilk
4 egg whites
 Frosting
12 oz can evaporated milk
1 1/2 cups sugar
1 1/2 stick butter
4 egg yolks slightly beaten
1 1/2 teaspoon vanilla
7 oz Baker’s Coconut
1 1/2 cups chopped pecans

Cake
    Preheat oven to 350°. Line bottom of 3 9-inch round cake pans with wax paper
    Microwave chocolate and water in a large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.
    Mix flour, baking soda, and salt. Set aside
    Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy
    Add egg yolks, 1 at a time beating well after each addition.
    Stir in chocolate mixture and vanilla
    Add flour mixture alternately with buttermilk, beating after each addition until smooth
    Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms
    Gently fold into batter
    Pour into cake pans
    Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.
    Cool 15 minutes. Remove from pans. Cool Completely..
    Use a serrated knife to cut the cake into layers before frosting.
    TIP: When diving in the cake into layers, use Dental Floss.

Frosting

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.
    Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.
    Remove from heat.
    Stir in coconut and pecans. Cool to room temperature.
    Spread over cake.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (2973g)
Recipe Makes: 1 Serving

Calories: 8928
Calories from Fat: 6278 (70%)

Amt Per Serving		% DV

	Total Fat 697.5g	930 %
	Saturated Fat 357.9g	1790 %
	Monounsaturated Fat 228.9g
	Polyunsanturated Fat 65.7g
Cholesterol 2379.5mg		732 %
Sodium 200310.3mg		6907 %
Potassium 1915mg		50 %
Total Carbohydrate 637.4g		187 %
	Dietary Fiber 20.3g	81 %
	Sugars, other 617g
Protein 70.3g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8928

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe