This classic German Chocolate Cake features rich, moist layers of chocolate cake, filled and topped with a decadent coconut-pecan frosting, and finished with smooth chocolate frosting on the sides. It’s a delicious dessert perfect for special occasions.
INGREDIENTS:
1 3/4cupsall-purpose flour
3/4cupunsweetened cocoa powder
2cupsgranulated sugar
1 1/2tspbaking powder
1 1/2tspbaking soda
1tspsalt
2large eggs
1cupbuttermilk
1/2cupvegetable oilor canola oil
2tspvanilla extract
1cupboiling water
3/4cupevaporated milkfor the coconut and pecan frosting
1/2cupgranulated sugarfor the coconut and pecan frosting
1/2cuplight brown sugar
1/2cupbutter
3large egg yolks
1tbspvanilla extractfor the coconut and pecan frosting
1cupshredded sweetened coconut
1cupchopped pecans
1/2cupbutterfor the chocolate frosting
2/3cupunsweetened cocoa powderfor the chocolate frosting
1/3cupevaporated milkfor the chocolate frosting
3cupspowdered sugar
1tspvanilla extractfor the chocolate frosting
DIRECTIONS:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until combined. Slowly stir in boiling water. The batter will be thin.
Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a saucepan, combine evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, for 10-12 minutes until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
In a mixing bowl, beat butter until smooth. Add cocoa powder and evaporated milk …
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