German Chocolate Cake

German Chocolate Cake

Ingredients:

For the cake:

1 ¾ cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
For the coconut-pecan frosting:

1 cup evaporated milk
1 cup granulated sugar
½ cup unsalted butter
3 large egg yolks, beaten
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Once combined, stir in the boiling water. The batter will be thin, but that’s normal.

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, butter, and beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.

Once the frosting thickens, remove it from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool for about 20 minutes.

Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of frosting on top.

Place the second cake layer on top of the frosting and spread the remaining frosting evenly over the top and sides of the cake.

Let the cake set for a bit before slicing and serving. Enjoy your rich and delicious German Chocolate Cake!