German Chocolate Cake with Coconut Pecan filling and Caramel Buttercream
INGREDIENTS
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Cake 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 yogurt
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For the coconut Pecan Frosting:
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2 eggs
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2 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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1 2/3 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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On your stove top, add brown sugar, butter,and cream. Mix and cook over low/medium heat bring to a boil. Once it gets very bubbly. Remove from heat and set aside to cool.
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In the bowl of your electric mixer whip cooled caramel for 2 minutes on high speed.
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Add in confectioners sugar 1 cup at a time while mixing on low/med. Once the frosting is at the constancy you like stop adding the sugar. I used 4 cups.
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Cool completely before frosting.
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