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Beets Sweets — German Chocolate Cake

I asked my mom for a delicious German Chocolate Cake recipe and she passed along this one from the 1969 edition of The Betty Crocker Cookbook. She originally made this for my dad’s birthday back in 1977 when they were still dating as he had a particular affinity for this dessert and she really wanted to impress him. It must have worked as they were engaged shortly thereafter! We reminisced over this recipe as she again baked this cake for for my dad’s birthday just a few days ago. Even with thousands of miles between us, we are always able to connect through the shared love of baking. This cake is best enjoyed with a tall glass of milk!

Enjoy- Chelsea

German Chocolate Cake


  • ½ cup boiling water
  • 1 bar (4 ounces) Baker’s German Sweet Chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2 ½ cups of cake flour or 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk


  • Heat oven to 350. Grease 3 round 8 or 9 inch pans then line with parchment paper or flour.
  • In a small bowl pour boiling water over chocolate, stirring until chocolate is melted. Set aside to cool.
  • In a stand mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition.
  • On low speed, blend in chocolate and vanilla
  • Mix in flour, soda, and salt alternating with buttermilk. Beating after each addition until batter is smooth.
  • Beat egg whites with a hand mixer until stiff peaks are formed. Fold egg whites into batter.
  • Divide evenly among the three pans.
  • For 8 inch pans, bake 35 – 40 minutes and for 9 inch pans, bake 30 – 35 minutes or until cake springs back when touched lightly.
  • Cool completely before filling layers and top with frosting recipe below.


Frosting Ingredients


  • 1 ½ cups evaporated milk
  • 1 ½ cups cup sugar
  • 4 egg yolks
  • ¾ cup butter
  • 1 teaspoon vanilla
  • 1 ¾ cup shredded coconut, sweetened or unsweetened
  • 1 ½ cup chopped pecans


  • Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes.
  • Remove from heat and stir in coconut and pecans.

tccgjh_beets_sweets_profileBy day, Chelsea Beets is one of our top-notch reservation specialists here at The Clear Creek Group, helping to create dream-like Jackson Hole experiences for our guests. By night, you’ll often find Chelsea in her kitchen, crafting scrumptious culinary fare that is no less dreamy. From delicate scratch-made pastries and treats, to some of the best Midwest comfort dishes ever conceived, Chelsea has a passion and talent for the craft. Fortunately for her fellow co-workers, she routinely shares her products!