The best homemade German chocolate cake with layers of coconut and pecan frosting and chocolate cream. This cake is incredible!
I think the hundreds of reviews for this recipe speak for themselves, but let me add my own sweetness that this German chocolate cake is the cake everyone in my family ordered for their birthday. I was so lucky, to be a twin, that my mother would have made both favorites: German chocolate cake for my sister, and carrot cake for me!
- Ingredients :
° 1/2 cup boiling water
° 4 ounces German sweet cooking chocolate
° 2 cups of sugar
° 1 cup soft butter
° 4 egg yolks
° 1 teaspoon vanilla
° 2 12 cups cake flour
° 1 teaspoon baking soda
° 1 teaspoon salt
° 1 cup of milk
° 4 egg whites, whisked coarsely
° Coconut and Walnut Frosting
° 1 cup sugar (1 1 cup2 cups)
° 1/2 cup butter (3/4 cup)
° 1 cup evaporated milk (12 ounce can)
° 1 teaspoon vanilla (1 1/2 teaspoon)
° 3 egg yolks (4 egg yolks)
° 1 1/3 cups shredded coconut (2 cups)
° 1 cup chopped pecans (1 1/2 cups)
- Directions :
Heaat oven to 350 degrees F .
Grease 2 9-inch square trays or 3 8-inch round trays.
to boil the water over the chocolate, stirring until the chocolate melts; cool.
Mix the sugar and butter in a large mixing bowl until the mixture is light and fluffy.
Beating in egg yolks, ONE at a time.
Beat chocolate and vanilla on low speed.
Combine flour, baking soda, and salt alternately with buttermilk, beating after each addition until mixture is smooth. Add egg white.
separate mixture among pans.
Square baking pans 40-45 minutes or round pans 35-40 minutes.
Checking for doneness with a toothpick in center .
Cool with coconut and pecan frosting.
Coconut and Walnut Frosting: Combine sugar, butter, milk, vanilla, and egg yolks in a saucepan. Cooking on medium heat, stir occasionally, TO thick, for 13 min . Turn up the heat. Stir in coconut and pecans. Whisk until the consistency spreads.
Leave to cool and thicken before decorating the cake.