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When you see the words scratch and German Chocolate Cake in a title, do I really need to say anything else?  🙂  Well, the story behind this recipe showing up on my blog at this time is simple.  Ya see, the other day my son asked me to bake a cake for his best friend’s 18th birthday. When I asked the friend what he wanted, he said your German Chocolate Cake before I could even complete the question.   This super moist from scratch German Chocolate Cake has always been a favorite and apparently its reputation had preceded it.  My family loves it with a chocolate cream cheese icing, but for the birthday boy, I added the traditional coconut pecan icing in the middle so he could have a taste of that too.   I promise this is one of those cakes that you will make over and over again.  It comes together easily and tastes like heaven on a plate.  

PREP: 25 minutesCOOK: 25-30 minutesYIELD: 2 – 9 inch round cakes


For Cake:

For Chocolate Cream Cheese Icing:


For the Cakes:

  1. Preheat the oven to 350 degrees.
  2. Place the sugar and sift the flour, cocoa powder, baking powder, and baking soda in a mixing bowl. 
  3. Add the salt.
  4. Mix with a whisk and set aside.
  5. In a mixing bowl place the eggs, milk, oil, vanilla, and hot water. 
  6. Mix on low speed for 1 – 2 minutes.
  7. Spray and flour two 9 inch round cake pans.
  8. Divide the mixture evenly between the two pans.
  9. Bake in the preheated oven for 25 – 30 minutes or until the center springs back with touched with your finger.
  10. Remove for oven and cool on cooling racks until completely cool.

For the Icing:

  1. Using a mixer, combine the cream cheese, butter, and vanilla until creamy.
  2. Add the cocoa powder.
  3. Pre-sift the 3 ½ cups of powdered sugar.
  4. Slowly add the powdered sugar to the mixer.

Ice the cakes and serve.


Maurie Kay

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