German Chocolate Cake Delight (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
2 cups granulated sugar
02 -
1 3/4 cups all-purpose flour
03 -
3/4 cup unsweetened cocoa powder
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
2 large eggs
08 -
1 cup buttermilk
09 -
1/2 cup vegetable or canola oil
10 -
2 teaspoons vanilla extract
11 -
1 cup boiling water
→ Coconut Frosting
12 -
1/2 cup light brown sugar
13 -
1/2 cup granulated sugar
14 -
1/2 cup butter
15 -
3 large egg yolks
16 -
3/4 cup evaporated milk
17 -
1 Tablespoon vanilla extract
18 -
1 cup chopped pecans
19 -
1 cup shredded sweetened coconut
→ Chocolate Frosting
20 -
1/2 cup butter
21 -
2/3 cup unsweetened cocoa powder
22 -
3 cups powdered sugar
23 -
1/3 cup evaporated milk
24 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with parchment or wax paper.
02 -
In a large bowl, combine granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
03 -
In a separate bowl, mix eggs, buttermilk, oil, and vanilla extract until smooth.
04 -
Add wet ingredients to the dry mixture and mix until combined. Stir in boiling water until the batter is thin and smooth.
05 -
Pour batter into prepared pans. Bake for 25-35 minutes, depending on pan size, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool for 5 minutes in the pans, then invert onto wire racks to cool completely.
06 -
In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture thickens. Remove from heat and mix in vanilla extract, pecans, and coconut. Allow to cool completely.
07 -
Melt butter and mix in cocoa powder. Gradually add powdered sugar and evaporated milk, beating until smooth and spreadable. Add vanilla extract and adjust consistency if needed.
08 -
Place one cake layer on a serving stand. Spread a thin layer of chocolate frosting, followed by half of the coconut frosting, leaving a 1/2-inch border from the edge. Top with the second cake layer. Smooth chocolate frosting over the entire cake, then spoon remaining coconut frosting onto the top.