German Chocolate Cake
Ingredients
The cake layers
-
2
cups
all-purpose flour
-
1
cup
unsweetened cocoa powder
-
1
teaspoon
salt
-
1
teaspoon
baking soda
-
2
teaspoons
baking powder
-
1
cup
butter
-
2
cups
granulated sugar
-
3
large
eggs
-
½
cup
sour cream
-
2
teaspoons
vanilla extract
-
½
cup
buttermilk
-
¼-½
cup
hot water (or hot coffee)
The coconut pecan filling
-
½
cup
brown sugar
-
6
ounces
unsalted butter
-
½
cup
sugar
-
3
large
egg yolks
-
1
cup
evaporated milk
-
2
teaspoons
vanilla extract
-
1½-2
cups
shredded coconut
-
1-1½
cups
pecans, chopped
The chocolate frosting
-
¾
cup
cocoa powder
-
3½-4
cups
powdered sugar
-
8
ounces
unsalted butter
-
2-4
tablespoons
milk
-
2
teaspoons
vanilla extract
-
a pinch
salt
Instructions
- Preheat the oven to 350°F (177°C).
- In a large bowl, mix the dry ingredients for the cake layers.
- In another bowl, cream the butter and sugar, then add eggs one at a time.
- Mix in sour cream, vanilla, and buttermilk until combined.
- Combine the wet and dry ingredients, then add hot water and mix well.
- Divide the batter into three 8-inch cake pans and bake for 20-22 minutes.
- For the filling, combine brown sugar, butter, sugar, egg yolks, and evaporated milk in a saucepan and heat until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans, then let cool.
- For the frosting, sift cocoa and powdered sugar, then mix with butter, milk, vanilla, and salt until creamy.
- Assemble the cake by layering the cake, filling, and frosting, refrigerating for at least 45 minutes before serving.
Nutrition Facts (estimated)
Servings
16
Calories
569
Total fat
37g
Total carbohydrates
58g
Total protein
8g
Sodium
267mg
Cholesterol
130mg
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