This mouth-watering dessert is a cherished recipe passed down through generations in our family. The cake is rich and decadent, with layers of moist chocolate cake, topped with a luscious coconut and pecan filling.

Each bite is a heavenly combination of sweet and nutty flavors that will leave you craving more. Baked with love and precision, this cake is a true labor of love that brings joy to all who have the pleasure of tasting it.

Ingredients Needed for This Recipe

For the Chocolate Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder

2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk

1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup granulated sugar
1 cup evaporated milk

1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract

1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions for Making Willard Family German Chocolate Cake

Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round baking pans, then line the bottoms with parchment paper for easy cake removal.

Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add wet ingredients: Add eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed for 2 minutes. Stir in boiling water until the batter is well combined (it will be thin).
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.

Make the frosting: Combine sugar, evaporated milk, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 12 minutes). Remove from heat; stir in vanilla, coconut, and pecans.
Assemble the cake: When the cakes are cool, spread the frosting between the layers and on top of the cake. If desired, you can leave the sides unfrosted for a traditional look.
Serve and enjoy: Allow the cake to sit for at least 30 minutes before slicing to let the frosting set. This decadent cake is best enjoyed with a glass of milk or a cup of coffee.

Tips for Perfecting the Recipe

Follow the recipe closely: For baking, precision is key. Use measuring cups and spoons for accurate measurements. This ensures the cake has the right texture and rises properly.

Ingredients at room temperature: Make sure that eggs, milk, and butter are at room temperature before starting. This helps to mix the batter more evenly, resulting in a smoother cake texture.

Sift the dry ingredients: Sifting flour, cocoa powder, baking powder, and baking soda helps to aerate the ingredients, resulting in a lighter cake.

Boiling water: The boiling water is crucial as it intensifies the cocoa flavor, making the cake rich and moist. Be sure to mix the batter until just combined after adding it to keep the cake’s structure.

Do not overmix: Once you add the flour mixture, mix just until the ingredients are combined. Overmixing can lead to a tough cake because it develops the gluten too much.

Bake immediately: Once the batter is ready, get it into the oven as soon as possible. The leavening agents start working the moment they come into contact with the wet ingredients.

Cooling the cakes: Allow the cakes to cool in the pans on a wire rack for about 10 minutes before removing them from the pans. This helps the cakes to set and reduces the risk of breaking.

Making the frosting: Patience is key when making the coconut-pecan frosting. It needs to be cooked until thickened for it to set properly between the cake layers.

Layering the cake: Be generous with the frosting between the layers for the best flavor and texture balance. However, make sure not to spread it too close to the edges to prevent it from oozing out when the layers are stacked.

Serving Suggestions

Presentation: A traditional way to serve German Chocolate Cake is with the coconut-pecan frosting visible on the top and between the layers, leaving the sides bare. This showcases the frosting and makes for a striking presentation.

Accompaniments: Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert. The creaminess complements the richness of the cake and frosting.

Beverages: Pair this cake with a cup of coffee or espresso. The bitterness of the coffee balances the sweetness of the cake beautifully. For a non-coffee option, a glass of cold milk is a classic choice.

Special occasions: Decorate the cake with chocolate curls or toasted coconut flakes for an elegant touch on special occasions like birthdays or anniversaries.

Variations: For a twist, try adding a layer of dark chocolate ganache between the cake and the coconut-pecan frosting. This adds an extra layer of chocolatey goodness.

Storage Tips

Room temperature: The fully assembled cake can be kept at room temperature for up to 1 day. Cover it with a cake dome or large bowl to protect it from dust and to keep the frosting from drying out.

Refrigerating: For longer storage, refrigerate the cake. It will keep for up to 5 days in the fridge. Cover it loosely with plastic wrap to avoid absorbing any fridge odors.

Freezing: This cake freezes well, either whole or in slices. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Refreshing the cake: If the cake has been refrigerated or frozen, let it come to room temperature for about an hour before serving. This enhances the flavors and texture of the cake and frosting.

Frequently Asked Questions

Can I use store-bought frosting instead of making my own?

While you can use store-bought frosting for convenience, the homemade coconut-pecan frosting is what sets this cake apart. It’s highly recommended to make the frosting from scratch for the best taste and texture.

My cake didn’t rise properly. What went wrong?

There are several possible reasons, including expired leavening agents (baking powder or baking soda), overmixing the batter, or incorrect oven temperature. Always ensure your leavening agents are fresh and avoid overmixing once the flour is added.

How can I make the cake more moist?

To ensure your German Chocolate Cake is moist, do not overbake the layers. Start checking for doneness a few minutes before the recipe suggests. Additionally, the inclusion of boiling water not only enhances the chocolate flavor but also contributes to the moistness of the cake. Ensure you’re adding the full amount recommended.

Is there a substitute for the evaporated milk in the frosting?

If you don’t have evaporated milk, you can substitute it with an equal amount of heavy cream or half-and-half. These alternatives will still provide the richness needed for the coconut-pecan frosting, though the texture might be slightly different.

Can I use a different type of nut in the frosting?

Pecans are traditional in German Chocolate Cake frosting, but walnuts can be used as a substitute if you prefer or if pecans are not available. The flavor will change slightly but will still be delicious.

Willard Family German Chocolate Cake

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I can create a unique German Chocolate Cake recipe that might resemble what the Willard family could enjoy, focusing on rich, decadent flavors and traditional components. This cake is known for its moist and tender chocolate cake layers, filled and topped with a gooey coconut-pecan frosting.

Ingredients

For the Chocolate Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar

1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

2 large eggs at room temperature
1 cup whole milk
1/2 cup vegetable oil

2 teaspoons vanilla extract
1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup granulated sugar

1 cup evaporated milk
1/2 cup unsalted butter
3 large egg yolks

1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round baking pans, then line the bottoms with parchment paper for easy cake removal.
Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add wet ingredients: Add eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed for 2 minutes. Stir in boiling water until the batter is well combined (it will be thin).

Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the frosting: Combine sugar, evaporated milk, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 12 minutes). Remove from heat; stir in vanilla, coconut, and pecans.
Assemble the cake: When the cakes are cool, spread the frosting between the layers and on top of the cake. If desired, you can leave the sides unfrosted for a traditional look.

Serve and enjoy: Allow the cake to sit for at least 30 minutes before slicing to let the frosting set. This decadent cake is best enjoyed with a glass of milk or a cup of coffee.