German Chocolate Cake

Friday, January 1, 2021

My perfect bday cake - but with complications...  It's been so many years that I have had this cake for my birthday, it's kind of getting to be like...  really?  am I that old?  Guess so.  Trying to scale this back to something that 2 people can reasonably finish was difficult, but then I found the recipe that's made for this pan, which is called the Charlotte Pan by King Arthur Flour.  I thought maybe because of the dimples in the pan, that would more or less be a guide of how much cake to eat at a time.  One is not enough - so two it is!  Tasted awesome, but I did have some trouble with breakage getting it out of the pan.  Live and learn.  The frosting recipe made too much, but it's freezable, or you can just eat it by the spoonful - your choice!

German Chocolate Cake - Small Pan



  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons (32g) Cocoa
  • 1 tablespoon Espresso Powder
  • ½ cup + 2 tablespoons (119g) sugar
  • 4 tablespoons (57g) unsalted butter, at room temperature
  • 3 tablespoons (37g) vegetable oil
  • 3/4 cup (170g) milk at room temperature
  • 2 large eggs, room temperature



  • 1 cup evaporated milk
  • 1 cup brown sugar
  • 3 egg yolks
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 ⅓ cups flaked coconut

Instructions:  Cake

  1. Preheat the oven to 350°F.
  2. Lightly grease the Charlotte pan, dust the inside with cocoa, and tap out any excess.
  3. Sift the dry ingredients together into a mixing bowl. Add the butter and mix at low speed for 1 minute. Add the oil and mix until the mixture looks sandy.
  4. Combine the vanilla and milk and add to the bowl. Mix for 1 minute at low speed, scrape the bowl and mix for 30 seconds more. Add the eggs, one at a time, beating well between additions. Scrape the bowl and beat for 30 seconds more. The batter will be thin.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 28 to 30 minutes, until the center springs back when lightly pressed. Remove from the oven and cool on a rack for 15 minutes before turning out onto a rack to cool completely.

Instructions:  Frosting


  1. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Traditional Recipe, German Chocolate, Birthday Cake, Chocolate Cake 

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