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German Chocolate Cake

Discover the heavenly delight of German Chocolate Cake with this easy-to-follow recipe! This rich, moist chocolate cake features luscious layers topped with a creamy coconut and pecan frosting that will impress at any gathering. Learn about its unique history, ingredient breakdown, and tips for perfecting each step of your baking journey. Treat yourself and your loved ones to a slice of this nostalgic dessert that's sure to please! #GermanChocolateCake #Baking #Dessert #ChocolateLovers #RecipeIdeas
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Ingredients
  

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder

1 cup buttermilk, room temperature

1 cup granulated sugar

1 cup packed brown sugar

½ cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

1 cup hot water

For the Coconut Pecan Frosting:

1 cup pecans, chopped

1 cup unsweetened shredded coconut

1 cup granulated sugar

½ cup evaporated milk

½ cup unsalted butter

3 large egg yolks

1 teaspoon vanilla extract

For the Chocolate Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup unsweetened cocoa powder

⅓ cup milk

2 teaspoons vanilla extract

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. Whisk together and set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.

        Combine Wet and Dry Ingredients: Mix in half of the flour mixture to the butter mixture, then add buttermilk, followed by the remaining flour mixture. Scrap the sides of the bowl to ensure even mixing. Gradually mix in hot water until the batter is smooth.

          Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

            Prepare Coconut Pecan Frosting: In a saucepan over medium heat, combine coconut, pecans, sugar, evaporated milk, unsalted butter, and egg yolks. Cook while stirring constantly until the mixture thickens (about 10 minutes). Remove from heat and stir in vanilla. Allow to cool before using.

              Prepare Chocolate Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in milk and vanilla. Beat until smooth and spreadable.

                Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate frosting on top, followed by half of the coconut pecan frosting. Add another layer of cake and repeat. Top with the final layer of cake and cover the top and sides with chocolate frosting.

                  Decorate: Use the remaining coconut pecan frosting to decorate the top of the cake. Garnish with additional chopped pecans if desired.

                    Serve: Slice the cake and serve at room temperature. Enjoy your rich and delightful German Chocolate Cake!

                      Prep Time: 30 mins | Total Time: 2 hrs | Servings: 12