Best Ever German Chocolate Cake
This German
chocolate cake is a classic! The fluffy chocolate cake paired with the coconut
and coconut filling and the chocolate frosting are simply delicious together!
Ingredients
Chocolate
Cake
- 2 cups sugar
- 1 cup milk
- 3/4 cup cocoa
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 1 cup boiling water
- 1/2 cup vegetable oil
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
Coconut
Pecan Frosting
- 1 cup chopped pecans
- 3 egg yolk beaten with 1 teaspoon water
- 1 cup flaked coconut
- 1 cup white granulated sugar
- 1 cup evaporated milk
- 1 tablespoon cornstarch
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract
Instructions
Chocolate
cake
First, preheat
the oven to 350ยบ F. Grease 3-8 inch or 2-9 inch round cake pans and sprinkle
lightly with flour. I like to make 3, and use 2 for the layer cake and reserve
the 3rd for children who don't like frosting and my sisters are allergic to
nuts.
Then, in a
mixing bowl (I use my Kitchen Aid), add the flour, sugar, cocoa, baking powder,
baking soda and salt. Stir until homogeneous.
Add the
milk, vegetable oil, eggs and vanilla to the flour mixture and mix on medium
speed until smooth. Reduce the speed to low speed and gradually add boiling
water to the cake batter. Once the water is fully mixed, beat on high speed for
about 1 minute.
Divide the
cake batter evenly between the three 8x8 cake pans (or two 9x9 pans).
Bake 30 to
35 minutes or until a toothpick or cake tester inserted in the center comes out
clean.
Glaze while
the cake bakes, as it needs an hour to cool.
Remove from
the oven and let cool for about 10 minutes. Remove from the pan and let cool
completely.
Coconut and
pecan frosting
* Note that
if you layer the cake, I always double the above recipe and have some extra
frosting for later. If you make a 9x13, one recipe should be enough.
In a large
saucepan, combine the evaporated milk and cornstarch and mix; add sugar, egg
yolks, margarine and vanilla. Cook over low-medium heat until slow boiling.
Stir constantly until thickened, about 12 minutes after the start of boiling.
Remove from heat and stir in pecans and coconut, this frosting will thicken as
it cools.
Leave to
cool for 1 hour then spread over the cooled cake. To make this cake easy to
slice, layer the cake with frosting, then put in the refrigerator for 30
minutes or more, then slice and serve.
Happy
Cooking Time.
