Disneys German Chocolate Cake

Prep Time

45m

Bake Time

30m - 35m

Yields

10 - 12 slices

About this Recipe

In 1972, Imperial Sugar was the official sugar at all Walt Disney World properties. This famous German Chocolate Cake was served at the Walt Disney World Vacation Kingdom in the 1970’s. Enjoy a great throwback recipe featuring a soft chocolate cake with coconut pecan frosting. (Wearing your mouse ears while you eat it is totally optional.)

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Disneys German Chocolate Cake

Prep Time

45m

Bake Time

30m - 35m

Yields

10 - 12 slices

About this Recipe

Print this recipe

This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

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Ingredients

German Chocolate Cake

3/4 cup dark chocolate chips
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups Imperial Sugar Extra Fine Granulated Sugar
4 egg yolks, unbeaten
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup evaporated milk
1 cup Imperial Sugar Extra Fine Granulated Sugar
3 egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups shredded coconut
1 cup chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Grease three 8-inch round cake pans; set aside.
In a small bowl, pour boiling water over chocolate chips and stir until all chocolate is melted and the mixture is smooth. Set aside to cool.
In a large bowl using a hand mixer (or stand mixer), cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each yolk is added. Add vanilla and melted chocolate mixture and mix until well combined.
Sift together flour, baking soda and salt. Add sifted dry ingredients, alternating with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten eggs whites.
Divide batter into cake pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks and butter in a sauce pan.
Cook over medium-high heat, stirring constantly, until mixture thickens, about 12 minutes.
Remove from heat, add vanilla. Add shredded coconut and chopped pecans. Beat until cool and the mixture reaches spreading consistency. (Frosting makes enough to cover tops of three 8-inch layers. Double recipe to cover entire cake.)
Frost cake as desired with Coconut Pecan Frosting. Serve immediately or store in an airtight container until ready to serve.

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Disneys German Chocolate Cake

Prep Time

45m

Bake Time

30m - 35m

Yields

10 - 12 slices

About this Recipe

Print this recipe

Ingredients

German Chocolate Cake

3/4 cup dark chocolate chips
1/2 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups Imperial Sugar Extra Fine Granulated Sugar
4 egg yolks, unbeaten
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup evaporated milk
1 cup Imperial Sugar Extra Fine Granulated Sugar
3 egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups shredded coconut
1 cup chopped pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350°F. Grease three 8-inch round cake pans; set aside.
In a small bowl, pour boiling water over chocolate chips and stir until all chocolate is melted and the mixture is smooth. Set aside to cool.
In a large bowl using a hand mixer (or stand mixer), cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each yolk is added. Add vanilla and melted chocolate mixture and mix until well combined.
Sift together flour, baking soda and salt. Add sifted dry ingredients, alternating with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten eggs whites.
Divide batter into cake pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks and butter in a sauce pan.
Cook over medium-high heat, stirring constantly, until mixture thickens, about 12 minutes.
Remove from heat, add vanilla. Add shredded coconut and chopped pecans. Beat until cool and the mixture reaches spreading consistency. (Frosting makes enough to cover tops of three 8-inch layers. Double recipe to cover entire cake.)
Frost cake as desired with Coconut Pecan Frosting. Serve immediately or store in an airtight container until ready to serve.