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German Chocolate Cake

The first time I tried German Chocolate Cake the frosting was the most delicious thing I tasted all day however the cake was super dry. I guess it's sort of okay since the frosting is so rich and a bit runny but should we ever really give dry cake a pass? Not sure. That's why I didn't make the cake the traditional way it's a bit too dry. I went a completely different route and used the chocolate cake recipe I use every single time I make chocolate anything.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Author: Julie Maestre

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup boiling water
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking soda

Coconut Pecan Filling

  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cups chopped pecans
  • 1 cup sugar
  • 1 cup evaporated milk
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 4 ounces unsalted butter

Instructions

  • Preheat oven to 350 degrees F
  • Butter and flour two 9" cake pans
  • Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
  • In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
  • Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
  • Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
  • Bake the cakes for about 28-30 minutes or until fully cooked through
  • Allow the cakes to completely cool
  • To make the coconut pecan filling, place the coconut flakes on a baking sheet and place it in the oven for 4-5 minutes.
  • 10. Rough chop the pecans, leaving some behind for decorating.
  • 11. In a medium saucepan, melt the butter and sugar.
  • 12. Add the egg yolks and evaporated milk, whisk continuously and cook for 2 minutes or until it thickens.
  • 13. Turn the heat off and stir in the chopped pecans and toasted coconut flakes.
  • 14. Let the frosting cool completely and then decorate the chocolate cakes with the frosting and pecans.