German Chocolate Cake filled with Coconut Pecan Frosting and topped with Caramel Buttercream
INGREDIENTS
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6 eggs
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1 1/3 cups butter
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3 cups cake flour
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1 1/2 teaspoons baking soda
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1/2 tsp salt
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8 oz (1 cup) of German Chocolate
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2 cups of sugar
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1 tbs of Vanilla extract
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2/3 cups water
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1 cup of milk
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1/2 cup of sour cream or Greek yogurtFor the coconut Pecan Frosting:
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2 eggs
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2 5 oz cans of evaporated milk
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1 1/3 cups of sugar
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1 stick of butter
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2 1/3 cups of coconut
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1 cup of chopped pecans
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On your stove top in medium heat, whisk eggs, milk sugar and butter together. Cook for about 12-14 minutes (it should get bubbly). Mix in coconut and Pecans. Place in the refrigerator until cooled.
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For the Caramel Buttercream:
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Recipe adapted from All Recipes
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2 cups of brown sugar
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1 cup of butter
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1/2 tsp salt
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12 tbs of cream
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3-6 cups confectioners sugar
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