Grandma'S German Chocolate Cake
A rich, moist German Chocolate Cake with chocolate, coconut, and pecan flavors, perfect for celebrations or special gatherings requiring a decadent dessert.
Ingredients
Instructions
- Melt the German sweet chocolate in water; set aside to cool.
- Cream the shortening (Crisco) and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the cooled melted chocolate.
- Sift together the flour, baking powder, soda, and salt.
- Gradually add the dry ingredients alternately with milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla extract.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then turn onto a cake plate.
Tips & Substitutions
For a richer flavor, use unsweetened chocolate instead of German sweet chocolate, adjusting sugar accordingly. If you prefer a lighter cake, substitute half of the Crisco with applesauce. Make sure to sift the flour and dry ingredients thoroughly to avoid lumps. Always allow the melted chocolate to cool before adding it to prevent curdling the eggs.
Serving Suggestions
Serve slices of Grandma's German Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Creamy Cheese Spread or can be enjoyed alongside a cup of coffee. For a festive touch, garnish with chocolate shavings or toasted coconut.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, let the cake come to room temperature before microwaving for 10-15 seconds or warming in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S German Chocolate Cake contains roughly 314 calories, with 3g protein, 37g carbohydrates, and 2g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute unsalted butter for Crisco for a richer taste. Ensure it's softened to room temperature for easy creaming with sugar. This will give the cake a different texture, making it slightly denser but still delicious.
What can I do if my cake turns out dry?
If your cake is dry, consider adding a simple syrup made from equal parts sugar and water to moisten it. Brush the syrup over the cake after baking. For future attempts, avoid overbaking and check for doneness a few minutes early.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container at room temperature. If you frost it, wait until just before serving to keep the frosting fresh and avoid sogginess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).