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German Chocolate Cake in a Jar


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German Chocolate Cake in a Jar


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German Chocolate Cake in a Jar


  • Ready Time : 0 min


8 Servings


    Chocolate Cake Layer

    • 2 cups sugar
    • 1¾ cup all-purpose flour
    • ¾ cup cocoa
    • 1½ teaspoon baking powder
    • 1½ teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup pareve milk or creamer
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

    German Chocolate Frosting Layer

    • 1 cup evaporate milk *(see recipe below)
    • 1 cup brown sugar
    • 3 large egg yolks
    • 1 teaspoon water
    • ½ cup margarine
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans
    • 1 cup flaked coconut

    Creamy Chocolate Frosting Layer

    • 6 tablespoons margarine
    • ¾ cup cocoa
    • ½ cup non-dairy whip topping plus more to adjust consistency
    • 1 teaspoon vanilla
    • 2 tablespoons clear corn syrup
    • 2¾ cups confectioners’ sugar


    Chocolate Cake Layer

    • Preheat oven to 350°F. Line an 11×17-inch jelly roll pan with parchment paper; set aside. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in boiling water—the batter will be thin. Pour into prepared pan. Bake for 30 minutes. Set aside to cool.

    German Chocolate Frosting Layer

    1. 1. In a medium saucepan, combine evaporated milk and brown sugar over medium-high heat. Bring to a boil, and remove from heat.
    2. Whisk together egg yolks and water in a small bowl. Whisking quickly, add 1/4 cup heated evaporated milk into the eggs to temper them. Pour egg mixture into the saucepan. Stir in margarine and vanilla. Bring to a boil. Cook over medium heat, stirring constantly, until the mixture reaches 240°F, approximately 8 to 10 minutes. Remove from heat, and stir in pecans and coconut. Allow to cool.

    Creamy Chocolate Frosting Layer

    • In a large mixing bowl, combine margarine, cocoa, dessert whip, vanilla, and corn syrup. Using a mixer, cream together until smooth, about 3 to 4 minutes. Beat in powdered sugar, and mix until smooth and creamy. If the frosting is too thick, add more dessert whip; 1 tablespoon at a time, until desired consistency is reached. Transfer frosting to a large pastry bag fitted with a large star tip (Wilton 1M).

    To Assemble Jars:

    • Using a circle cutter, or the mouth of a glass: cut out 16 circles of cake from the chocolate cake. Press a circle of cake into the bottom of a mason jar. Drop in a heaping teaspoonful of German Chocolate Cake Frosting. Flatten with a spoon. Pipe a swirl of Creamy Chocolate Frosting in a circle on top. Add another circle of chocolate cake. Place another spoonful of German Chocolate Cake Frosting on top of that. Finish with a swirl of Creamy Chocolate Frosting.

    *Pareve Evaporated Milk
    Many special desserts call for evaporated milk—which isn’t available pareve and is hard to find chalav yisrael. To create your own, pour 2 cups soy milk or rice milk into a small saucepan. Bring to a boil, and immediately lower heat to low. Keep heat on low for approximately 2 hours, or until the liquid is reduced to 1 cup. The milk should boil, and it should be lightly steaming.


    About Nechama Fiddle


    I love to bake. Its really a problem. Sort of. Its a huge problem for my perpetual diet. For my boss, and my husbands coworkers- not so much! I love trying out new recipes, and combining different recipes together to make something totally new. I also love to feed people, which leads back to my original problem! So basically, if you want a lot of good yummy food, come over to CantStopBaking.blogspot.com, and have fun!




    12 Responses to German Chocolate Cake in a Jar

    1. avatar says: goldie

      Is there a way to make this without making it in jars?

    2. Sure, you can make it as a regular layer cake. Just bake the chocolate cake in 2-9” circles instead of a jelly roll pan.

    3. avatar says: teacher23

      Where can I find jars like these?

      • It is easiest to find in the summer, but a kitchen supply store should have them and some hardware stores or order it here from Amazon.

    4. avatar says: strandjss

      I love this. I made these for Sukkot and they were a big hit! Thanks

    5. I want to make this for shabbot this week and I work 8-5..so i am looking for something I can make the night before and store in the fridge and just pull out and serve….would this recipe work?

    6. avatar says: andrea

      Curious, I would like to make this for a bday surprize for my man. I would like to make it and then bring it to have on our weekend away. I am thinking I would make it the night before and freeze it that way it will stay in tackted that way we can eat them the first night we are there. If there is a fridge in the room we could wait to his actual birthday I think he would really like it. I like the jar idea. It is so fun!

    7. avatar says: bethimus

      How far ahead can you make these? I am throwing a bridal shower for about 50 people and wanted to have the desserts made in jars ahead of time. How long will they last in the fridge?

    8. avatar says: lacey

      how long will these last? my husband is deployed and I wanted to send him cake in a jar for his birthday and packages generally take 2-3 weeks to make it to afghanistan

    9. avatar says: Diana

      Just curious as to what size mason jar you suggest.

    10. avatar says: Vanessa

      Omg!! Best cake ever! Made these for a friend and we loved it. My first time ever having german chocolate. But, its def my favorite cake now!! Yummmm! Thanks!

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