German Chocolate Cake
Ingredients
Coconut Frosting
-
3
large
egg yolks
-
¾
cup
evaporated milk
-
½
cup
granulated sugar
-
½
cup
light brown sugar
-
4
tablespoons
butter
-
1
tablespoon
vanilla extract
-
1½
cups
sweetened shredded coconut
-
1
cup
pecans
Chocolate Frosting
-
4
tablespoons
butter
-
⅔
cup
unsweetened cocoa powder
-
3
cups
powdered sugar
-
⅓
cup
evaporated milk
-
1
teaspoon
vanilla extract
Devil’s Food Cake
-
1
cup
whole milk
-
2
tablespoons
lemon juice
-
¾
cup
unsweetened cocoa powder
-
1¾
cups
all-purpose flour
-
1½
teaspoons
baking soda
-
1½
teaspoons
baking powder
-
1
teaspoon
salt
-
2
cups
granulated sugar
-
½
cup
oil
-
4
ounces
unsweetened chocolate
-
2
large
eggs
-
2
teaspoons
vanilla extract
-
1
cup
boiling water
Instructions
- Prepare the coconut frosting by cooking egg yolks, evaporated milk, sugars, and butter in a saucepan until thickened, then cool and stir in vanilla, pecans, and coconut.
- Make the chocolate frosting by melting butter and mixing it with cocoa powder, then alternating in powdered sugar and milk until spreadable.
- Prepare buttermilk by mixing milk and lemon juice and letting it sit until curdled.
- Preheat the oven to 350°F and prepare three 8-inch cake pans.
- Mix the dry ingredients for the cake in one bowl and the wet ingredients in another, then combine them and stir in boiling water.
- Pour the batter into the prepared pans and bake until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Assemble the cake by layering the cakes with chocolate frosting and coconut frosting in between each layer.
- Frost the top and sides of the cake with chocolate frosting and decorate with remaining coconut frosting.
Nutrition Facts (estimated)
Servings
16
Calories
591
Total fat
28g
Total carbohydrates
85g
Total protein
8g
Sodium
397mg
Cholesterol
80mg
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