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How to Make an Elegant German Chocolate Cake

By Edited Mar 29, 2014 0 0

Elegant German Chocolate Cake
Elegant German chocolate cake is somewhat time consuming to make. However, it's is well worth the effort. This recipe is great for special occasions, such as holidays, reunions and potluck dinners.

Ingredients for the cake:

  • 20-ounce can of crushed pineapple in syrup
  • 4-ounces of sweet cooking chocolate
  • 1/2 cup of boiling water
  • 1 cup of butter, softened
  • 3 cups of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 2 cups of packed brown sugar, light or dark
  • 3 eggs, lightly beaten
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt

Directions for preparing the cake:

  1. Open and drain the pineapple, saving the juice. Use a spoon to press the pineapple to extract more of the syrup. Keep 1 cup of the syrup for later use. Save the drained pineapple for the frosting.
  2. Add the chocolate to the boiling water. Remove from heat and set aside for the chocolate to melt.
  3. Cream the brown sugar and butter together. Mix until the combination becomes light and fluffy.
  4. Beat in the eggs, until well blended.
  5. Beat in the chocolate mixture next.
  6. Sift the flour, baking soda, cinnamon and salt together.
  7. Beat 1/3 of the flour mixture to the cream mixture until well blended.
  8. Beat in 1/2 a cup of the saved pineapple syrup.
  9. Repeat the process, ending with the flour mixture.
  10. After the last addition, beat the cake batter for a full 3 minutes on medium speed.
  11. Pour the cake batter into 2 lightly greased and floured 9-inch cake pans.
  12. Bake for about 40 minutes at 350 degrees Fahrenheit or until the cake test done. A cake will test done when a toothpick comes out of the center clean, or the cake will spring back with touched in the center.
  13. Cool the cake, in the pans on a wire rack.
  14. Cut each layer in half, baking 4 layers of cake. This step can be omitted if you want a double layer cake. Just remember the cake might not be as moist.
  15. Place one layer on a cake plate, and frost with nutty frosting (see recipe below). Repeat this process until all layers are frosted. Try to divide the frosting evenly among the layers.

Ingredients for the nutty frosting:

  • 3 egg yolks, lightly beaten
  • 16-ounces of evaporated milk
  • 2 cups of packed brown sugar
  • 1 cup of butter
  • 1 teaspoon of vanilla extract
  • 3 cups of flaked coconut
  • 4 to 5 ounces of finely chopped pecans
  • Drained pineapple saved from cake recipe

Frosting directions:

  1. Combine the egg yolks, milk, sugar, butter and vanilla in a heavy saucepan.
  2. Cook over medium heat until the mixture comes to a boil.
  3. Simmer for 10 to 15 minutes until the mixture thickens up, and remove from heat.
  4. Stir in the flaked coconut and finely chopped pecans.
  5. Once the frosting has cooled and become spreadable, fold in the drained pineapple saved from the cake recipe.


  • You can leave out the cinnamon if need. Many people are allergic to cinnamon.
  • If you use self rising flour, omit the baking soda and salt.
  • It may be necessary to adjust temperature and baking times for your personal oven or altitude.


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