Delicious 3 Layer German Chocolate Cake

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By
@Quinnn

This was my favorite dessert when I was a child, my mom's specialty. I requested it every year for my birthday. The Coconut Butter Pecan Frosting is to die for! You can't get that kind of flavor out of a can! =)


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Comments:

Serves:

12 or More

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

GERMAN CHOCOLATE CAKE-

1/2
tsp. salt
2 1/4
cups sugar
1/4
cup cocoa (i like hershey's)
1
cup buttermilk
1
tsp. vanilla
1
tsp. baking soda
2
cups flour
4
eggs
1
cup plus 3 tb. butter, softened
1/2
cup boiling water

COCONUT BUTTER PECAN FROSTING-

1
14 oz. *sweetened* condensed milk, not evaporated milk
3
egg yolks, slightly beaten
1/2
cup butter
1
tsp. vanilla
1 1/3
cups sweetened coconut
1
cup chopped pecans

Directions Step-By-Step

1
CAKE-
Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
2
Stir 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.
3
Whisk 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.
4
Bake 25-30 minutes or until top springs back when lightly touched. Cool for 5 minutes then remove from pans to wire racks. Cool completely.
5
COCONUT 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.
6
Spread 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.)

About this Recipe