A classic German Chocolate Cake with rich chocolate layers and a decadent coconut-pecan frosting.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups shredded coconut
1 cup chopped pecans
1 can (12 oz) evaporated milk
1 cup unsalted butter
1 1/2 cups packed brown sugar
4 large egg yolks
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
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 to cool completely.
For the frosting: In a saucepan, combine evaporated milk, butter, brown sugar, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in coconut and pecans. Let cool to spreading consistency.
Frost the cooled cake layers with the coconut-pecan frosting between layers and on top.