Willard Family German Chocolate Cake Recipe
This vintage recipe produces that classic chocolate cake swathed in coconut-pecan frosting that everybody loves.
**Edited based on making this again as cupcakes :)...Everyone raved about this cake - I've never made it before and I think it came out great. I wanted my frosting to cover it entirely, so ended up with little bare spots around the edges that I filled in with chocolate frosting ("Creamy Chocolate Frosting" by Tracy on this website). The frosting is only meant to cover the top and in between layers so make more if you want it to be more rich and/or have more full coverage....I've since made this again as cupcakes! I've posted a picture of them. I followed the recipe to a 't'. Did not make any modifications and again received RAVE reviews! People went out of their way to tell me how great they were....To make them into cupcakes I filled the paper cake cups to about 2/3-3/4 full, and baked at 350 for about 18 minutes. You know they are ready when the tops look porous like sponges and the edges get just a little bit brown. Also, use a toothpick :) I was able to make 24 cupcakes out of this recipe, and the cocon
no time for the cake made the icing and it was perfection!!
This recipe was great! I made this cake for my dad's birthday and he is waiting for me to make another one.
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A spectacular German Chocolate cake made from scratch, using cake flour.
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