Indulge in the rich, decadent flavors of this German Chocolate Cake! With layers of moist chocolate cake and a luscious coconut-pecan frosting, this classic dessert is a true showstopper. Perfect for special occasions or simply when you’re craving something indulgent, this cake will have everyone coming back for seconds.
Ingredients for the Cake:
- 1 package (4 oz) German chocolate, chopped
- 1/2 cup boiling water
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
Ingredients for the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions:
1. For the Cake:
- Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prepare them for baking. - Melt the Chocolate:
In a small bowl, pour boiling water over the chopped chocolate. Stir until melted and smooth, then let it cool. - Cream Butter and Sugar:
In a large mixing bowl, cream the sugar and butter together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the cooled melted chocolate and vanilla extract. - Mix Dry Ingredients:
In another bowl, whisk together the cake flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with buttermilk. Start and end with the dry ingredients. - Beat Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined. - Bake the Cakes:
Divide the batter evenly between the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely in the pans before removing.
2. For the Coconut-Pecan Frosting:
- Cook the Frosting:
In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, for about 12 minutes or until the mixture thickens. - Add Coconut and Pecans:
Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before using.
3. Assemble the Cake:
- Place the first layer of cake on a serving plate and spread a generous amount of the coconut-pecan frosting on top. Repeat with the second and third layers.
- Frost the top and sides of the cake with the remaining frosting, making sure the layers are well-covered with the rich, nutty frosting.
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