GERMAN CHOCOLATE CAKE – Page 2

For the Coconut-Pecan Frosting:

1 ½ cups granulated sugar: For sweetness and to help thicken the frosting.
½ cup evaporated milk: Gives the frosting a creamy texture.
½ cup unsalted butter: Adds richness to the frosting.
3 large egg yolks: To thicken and bind the frosting.
1 ½ teaspoons vanilla extract: Flavor enhancer for the frosting.
1 ½ cups shredded sweetened coconut: For texture and a tropical sweetness.
1 cup chopped pecans: Toasted for a nutty, crunchy texture.

Step-by-Step Recipe: How to Make German Chocolate Cake

1. Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and cocoa powder until well combined.
In another bowl, whisk together the sugar, buttermilk, oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing gently until the batter is smooth.
Stir in the hot water, a little at a time. The batter will be thin, but this is normal and helps make the cake moist.
Pour the batter evenly into the prepared cake pans.

2. Bake the Cake:

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Coconut-Pecan Frosting:

In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Be careful not to overcook, as it could curdle.
Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature, which will help it thicken further.

4. Assemble the Cake:

Place one layer of cake on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top of the first layer.
Place the second layer of cake on top and spread the remaining frosting over the top and sides of the cake.
Garnish with additional toasted pecans or coconut, if desired.

5. Serve and Enjoy:

Let the cake set for about 30 minutes to allow the frosting to firm up before slicing.
Serve with a cup of coffee or a cold glass of milk for the ultimate treat.

Tips for the Perfect German Chocolate Cake

Don’t Skip the Buttermilk: The tanginess of buttermilk helps to balance the sweetness of the cake and adds moisture. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Be Patient with the Frosting: Allow the coconut-pecan frosting to cool to room temperature before applying it to the cake. This helps it thicken and makes it easier to spread.
Toast the Pecans: Toasting the pecans brings out their nutty flavor and adds a nice crunch to the frosting. Simply toast them in a dry pan over medium heat for a few minutes until fragrant.

Conclusion: A Cake That Stands the Test of Time

German Chocolate Cake is a timeless classic that combines rich chocolate cake with a sweet, gooey coconut-pecan frosting to create a dessert that’s both indulgent and comforting. Perfect for birthdays, holidays, or just because, this cake is sure to impress anyone who takes a bite.

By following this easy-to-follow recipe, you’ll be able to recreate this iconic dessert at home and enjoy its rich, decadent flavors with family and friends. So next time you’re looking for a show-stopping dessert, reach for this German Chocolate Cake — it’s bound to be a hit!

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