Delicious 3 Layer German Chocolate Cake
By
Family Favorites
@Quinnn
13
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! =)
Rating:
★★★★★ 3 votes5
Comments:
Serves:
12 or More
Prep:
30 Min
Cook:
40 Min
Method:
Bake
Ingredients
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GERMAN CHOCOLATE CAKE-
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1/2tsp. salt
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2 1/4cups sugar
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1/4cup cocoa (i like hershey's)
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1cup buttermilk
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1tsp. vanilla
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1tsp. baking soda
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2cups flour
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4eggs
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1cup plus 3 tb. butter, softened
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1/2cup boiling water
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COCONUT BUTTER PECAN FROSTING-
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114 oz. *sweetened* condensed milk, not evaporated milk
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3egg yolks, slightly beaten
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1/2cup butter
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1tsp. vanilla
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1 1/3cups sweetened coconut
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1cup chopped pecans
How to Make Delicious 3 Layer German Chocolate Cake
- CAKE-
Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. - 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.
- 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.
- 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.
- 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. - 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.)
