| German Chocolate Cake | ||||
| Makes 1 cake | ||||
| Cake | Chocolate Icing | |||
| 2 cups | sugar | 2 sticks | butter, sliced, melted | |
| 1 3/4 cup | all-purpose flour | 1 1/3 cup | unsweetened cocoa powder | |
| 3/4 cup | unsweetened cocoa powder | 2/3 cup | evaporated milk | |
| 1 1/2 tsp | baking powder | 2 tsp | vanilla extract | |
| 1 1/2 tsp | baking soda | 6 cups | powdered sugar | |
| 1 tsp | salt | |||
| ________ | Coconut Frosting | |||
| 2 | eggs | 1/2 cup | sugar | |
| 1 cup | buttermilk | 1/2 cup | brown sugar | |
| 1/2 cup | vegetable oil | 1 stick | butter, sliced | |
| 2 tsp | vanilla extract | 3 | egg yolks (discard whites) | |
| 1 cup | boiling water | 3/4 cup | evaporated milk | |
| ________ | ||||
| 1 tbls | vanilla extract | |||
| 1 cup | sweetened shredded coconut | |||
| 8 oz | candied pecans, make your own; it’s always better. Click here for the recipe. And save the egg yok for the frosting. | |||
| Cake | ||||
 Preheat
the oven to 350̊.In a mixer equipped with a beater, add the first set of ingredients. Mix on low for about 30 seconds to combine. With the mixer on low, slowly add the eggs, buttermilk, vegetable oil, vanilla, and very slowly add the boiling water. Once it’s all in there, leave it on low for another 30 seconds to get everything incorporated. Grease and flour (2) 9" round pans (or spray them with Baker’s Joy). Divide the batter equally between the pans. Bake at 350̊ for about 27 minutes and a cake tester comes out clean. Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Flip them onto cooling racks to cool completely. Wrap them in plastic wrap and put them in the fridge to cool completely, preferably overnight, which makes them easier to ice. |
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| Candied Pecans | ||||
|
Make your candied pecans at this point.
Please make your own; it’s always better. Click here for the
recipe. |
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| Chocolate Icing | ||||
|
In a mixer equipped with a beater, add the melted butter and cocoa. Mix
on low to combine. With the mixer on low, slowly add the milk and
vanilla. Boost it up to medium for about 15 seconds. Slowly add the
powdered sugar a little at a time so it doesn’t fly all over the
kitchen. When it’s all in there, boost the mixer up to medium for 30
seconds. You want a nice spreadable consistency. If it’s too thick, add
a little more milk. Too thin, add a little more sugar. |
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| Coconut Frosting | ||||
|
In a large saucepan, add the first set of
ingredients. Stir to break the yolks and combine things a little. Turn
the heat on medium and stir frequently. Once the mixture comes to a low
boil, stir it constantly for about 3 minutes. Turn off the heat and remove the pan from the burner. Add the vanilla, coconut, and the candied pecan bits you made earlier. Don’t use the pretty halves you set aside; those will go on top of the cake for decoration. |
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| Assembly | ||||
|
Place one of the cakes on your serving
platter. A schmear of chocolate frosting on the platter first will keep
the cake from sliding around on you. Smooth a thin layer of chocolate
frosting over the cake layer. Then spoon half the coconut frosting on
top, spreading into a smooth layer leaving about 1/2" to the cake’s
edge. Stack the second cake on top. Smooth a thin layer of chocolate on top and then ice the sides of the cake. Reserve some of the icing and make some pretty piping around the top and bottom edges. Spoon the coconut frosting on top, spreading it into a smooth layer just up to your pretty piping. Find your pretty pecan halves and make a decorative ring around the top of your cake just to the inside of the piping. |
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