The Best German Chocolate Cake Recipe

Heat the oven to 350°F.

Spray the bottoms and sides of 9x13 pan or Bundt Pan with spray.

In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.

In a separate bowl, separate yolks from whites in separate bowls.

In another medium sized bowl, stir the flour, baking soda and salt until mixed; set aside.

In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; Then add eggs yolks, melted chocolate, and vanilla.

Add in the buttermilk and flour mixture alternately to your sugar mixture.

Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Fold in Egg whites to batter using a rubber spatula.

Pour batter into pan

Bake until a toothpick inserted in the center comes out clean.

​Cool cake for approximately 2 hours before frosting.