B. B. King'S German Chocolate Cake Recipe

Name: B. B. King'S German Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semi-sweet chocolate chips; 1 1/4 cups butter; 2 cups granulated sugar; 4 eggs, separated; 1 teaspoon vanilla extract; 3 -4 tablespoons cocoa powder (optonal, taste batter and see if it's chocolaty enough); 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; Frosting; 1 1/2 cups evaporated milk; 1 1/2 cups granulated sugar; 4 egg yolks, slightly beaten; 3/4 cup butter; 1 1/2 teaspoons pure vanilla extract; 2 cups sweetened flaked coconut; 2 cups chopped pecans (try toasting them slightly-yum!)

Servings: persons

1 cup semi-sweet chocolate chips
1 1/4 cups butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
3 -4 tablespoons cocoa powder (optonal, taste batter and see if it's chocolaty enough)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Frosting
1 1/2 cups evaporated milk
1 1/2 cups granulated sugar
4 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut
2 cups chopped pecans (try toasting them slightly-yum!)

1
Preheat oven to 350*F.
2
Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
3
Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
4
Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
5
Frosting:
6
Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
7
Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!

3247

kcal

Calories

224

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup semi-sweet chocolate chips, 1 1/4 cups butter, 2 cups granulated sugar, 4 eggs, separated, and more.

Yes, B. B. King'S German Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

B. B. King'S German Chocolate Cake

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