Sunday, May 25, 2014

German Chocolate Cake

German Chocolate Cake is an old time favorite that everyone loves. This recipe has a delicious and moist cake, topped with an amazing and easy frosting with pecans and coconut mixed in. The perfect amount of sweetness, and everyone will love this cake. Enjoy!!

  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • German Chocolate Frosting
  • 2 cups evaporated milk
  • 2 cups white granulated sugar
  • 6 eggs yolk, beaten with 1 teaspoon water
  • 1 cup butter 
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans
  • 2 cups flaked coconut
  • 4 tablespoons of cornstarch
Pre-heat oven to 350ยบ F. Grease two 9-inch round cake pans with cooking spray and lightly dust with flour. 
In a large mixing bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined and set aside. 
In a large mixing bowl add milk, vegetable oil, eggs, and vanilla and beat until combined, then slowly add the flour mixture and mix together on medium speed until well combined. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
Evenly distribute cake batter between two 9 inch prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for about 1 hour. Remove from the pan and cool completely.
Frost cake with frosting.
German Chocolate Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly until thick, this may take 10 minutes. Remove from heat and stir in pecans and coconut. Let cool 1 hour then spread on cooled cake.

Recipe slightly adapted from:

recipe adapted from:

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