Willard Family German Chocolate Cake Recipe

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Willard Family German Chocolate Cake
Image: allrecipes
Preparation Time:
2 Hour 20 Minutes
German Cuisine
Large bowl, Oven, Stirring spoon, Metal or glass bowl, Electric mixer and Parchment paper
Skill Level:

Willard Family German Chocolate Cake Ingredients

  • 4 oz baking chocolate (sweet, baker s German’s sweet, broken into pieces)
  • 1/2 cup boiling water
  • 1 cup margarine (softened)
  • 2 cups white sugar
  • 4 eggs (separated)
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour (sifted)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 3 egg yolks
  • 1/4 cup margarine
  • 1 tsp vanilla extract
  • 1 1/3 cups flaked coconut (sweetened)
  • 1 cup chopped pecans

Preparation Method for Willard Family German Chocolate Cake Recipe

  • Preheat oven to a temperature of 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
  • Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Add 4 egg yolks, one by one and beat after adding each one. Add vanilla extract and the chocolate-water mixture and continue to beat, until thoroughly mixed.
  • In a medium sized bowl, sift the flour, baking soda, salt and beat into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat for 1 minute, until batter is smooth.
  • Place the reserved egg whites in a metal or glass bowl and beat until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter and pour it into the greased and floured cake pans.
  • Bake in the preheated oven for 35 to 40 minutes or until the color of the cakes have browned lightly. The doneness can be checked by inserting a toothpick into the center of a cake, if it comes out clean the cake is baked. Allow the cakes to cool in pans before removing.


In a large saucepan, pour the evaporated milk and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat. Add coconut and pecans, and beat the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.