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German Chocolate Cake Recipe

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This German Chocolate Cake recipe combines rich chocolate layers with a signature coconut-pecan frosting, creating an irresistible dessert. A classic treat for chocolate lovers, this cake is ideal for birthdays, holidays, and special gatherings.

Ingredients

Scale

  • Cake:

    • 1 3/4 cups granulated sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup whole milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

  • Frosting:

    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 3 large egg yolks
    • 1/2 cup unsalted butter
    • 1 teaspoon vanilla extract
    • 1 1/2 cups shredded coconut
    • 1 cup chopped pecans

Instructions

  • Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Make the Cake Batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water.
  • Bake: Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  • Prepare the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat, stir in coconut and pecans. Cool until spreadable.
  • Assemble: Place one cake layer on a serving plate, spread with frosting. Top with the second layer and frost the top and sides.

Notes

  • Cake layers should be fully cooled before frosting.
  • This cake is best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://katyrecipes.com/german-chocolate-cake-recipe/