This classic dessert is a textural delight, pairing layers of tender chocolate cake with the sweet chew of coconut-pecan frosting.
This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top!
Ingredients:
For the Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsweetened cocoa powder
2 cups granulated sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 cups hot water
For the Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/2 cups chopped pecans
For the Chocolate Frosting:
1 cup unsalted butter
1 1/4 cups unsweetened cocoa powder
1 cup powdered sugar
1/3 cup milk
1 teaspoon pure vanilla extract
Instructions:
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