Delicious 3 Layer German Chocolate Cake
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- tsp. salt
- 2 1/4
- cups sugar
- cup cocoa (i like hershey's)
- cup buttermilk
- tsp. vanilla
- tsp. baking soda
- cups flour
- cup plus 3 tb. butter, softened
- cup boiling water
- 14 oz. *sweetened* condensed milk, not evaporated milk
- egg yolks, slightly beaten
- cup butter
- tsp. vanilla
- 1 1/3
- cups sweetened coconut
- cup chopped pecans
GERMAN CHOCOLATE CAKE-
COCONUT BUTTER PECAN FROSTING-
Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
2Stir together cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
3Whisk together flour, baking soda and salt. Add to butter mixture alternately with chocolate mixture and buttermilk beating only until blended, no more. Pour batter into prepared pans.
4Bake 25-30 minutes or until top springs back when lightly touched. Cool for 5 minutes then remove from pans to wire racks. Cool completely.
5COCONUT BUTTER PECAN FROSTING-
Stir together sweetened condensed milk, beaten egg yolks and butter in medium saucepan. Cook gently over low heat stirring constantly, until mixture has thickened and is bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temp. Frosting yield is about 2 2/3 cups.
6Spread frosting between layers and top only. (Trim inner layers of cake tops with bread knife if cake domes, leaving top layer domed, or as desired.)