Mom'S German Chocolate Cake
A rich and moist German Chocolate Cake featuring decadent chocolate and coconut-pecan frosting, perfect for celebrations or special occasions, appealing to chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Melt the package of German chocolate with hot water and set aside.
- Cream together shortening and sugar.
- In a separate bowl, combine flour and soda.
- Add eggs, buttermilk, and the dry ingredients to the creamed mixture, mixing well.
- Stir in the melted German chocolate and hot water.
- Fold in egg whites and add vanilla.
- Pour the batter into greased cake pans.
- Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of some of the flour. Make sure your butter and eggs are at room temperature for better incorporation. If you're short on buttermilk, you can substitute with a mixture of milk and vinegar. This cake can be layered with a coconut-pecan frosting for extra decadence, similar to the style of Fudgy Microwave Brownies.
Serving Suggestions
Serve this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs wonderfully with coffee or a glass of milk. For a festive touch, consider adding fresh berries on the side. For more inspiration, browse other American recipes that highlight chocolate flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold. If you want to serve it warm, heat in a preheated oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S German Chocolate Cake contains roughly 348 calories, with 5g protein, 57g carbohydrates, and 7g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. 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 make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. This helps to retain moisture. Just frost it on the day you plan to serve it for the best texture and flavor.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or margarine. For a healthier alternative, try using coconut oil, which will add a subtle coconut flavor to the cake. Just ensure it's melted and cooled before mixing it with the sugar.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. Keep an eye on the baking time as ovens can vary, and be careful not to overbake, which can dry out the cake.
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).