Classic German Chocolate Cake
This classic German Chocolate Cake features rich layers of moist chocolate cake filled and topped with a decadent coconut-pecan frosting. Though named “German,” the cake owes its name to a type of chocolate, not the country. It’s a beloved choice for special occasions and celebrations.
INGREDIENTS:
1 pkg German’s sweet chocolate 4 oz, broken into pieces
1/2 cup water boiling
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter softened
2 cups granulated sugar
4 eggs separated
1 tsp vanilla extract
1 cup buttermilk room temperature
1 cup evaporated milk for frosting
1 cup brown sugar packed, for frosting
3 egg yolks lightly beaten, for frosting
1/2 cup butter for frosting
1 1/3 cups sweetened shredded coconut for frosting
1 cup chopped pecans toasted, for frosting
1 1/2 tsp vanilla extract for frosting
DIRECTIONS:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt the chocolate in boiling water; set aside to cool slightly.
In a medium bowl, mix flour, baking soda, and salt. Set aside.
Beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour evenly into pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
To make the frosting: Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan …
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