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Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling 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 vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Stir in the boiling water. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Coconut-Pecan Frosting:
- In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 10-12 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow the frosting to cool before spreading it on the cooled cake layers.
Assembling:
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread a generous amount of the coconut-pecan frosting over the first layer.
- Place the second cake layer on top and frost the top and sides with the remaining frosting.
- You can also garnish with additional pecans or coconut if desired.
Enjoy yourhomemade German Chocolate Cake!
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