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German Chocolate Cake
Author:
Katie
Ingredients
CHOCOLATE CAKE
1 ¾
cups
flour
¾
cup
unsweetened cocoa powder
1 ¾
cup
sugar
1 ½
tsp
baking powder
1
tsp
baking soda
½
tsp
salt
2
eggs
¾
cup
milk
1 ½
tsp
vanilla extract
½
cup
hot water
½
cup
sour cream
½
cup
canola oil
COCONUT PECAN FILLING
½
cup
butter
½
cup
brown sugar
½
cup
sugar
3
large egg yolks
8
oz
evaporated milk
¾
cup
chopped pecans
2
cups
shredded coconut
1
tsp
vanilla extract
CHOCOLATE FROSTING
1
cup
butter softened
1
tbsp
corn syrup
2 ½
cups
confectioners sugar
1
tsp
vanilla extract
½
cup
cocoa powder
⅛
tsp
salt
2
tbsp
milk
Instructions
CHOCOLATE CAKE
Preheat the oven to 350 degrees F.
Grease three 6 inch pans with non-stick spray or butter.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix oil, eggs, sour cream, milk, and vanilla.
Pour the liquid mixture into the dry and mix.
Add in hot water and stir until just combined. The batter should be thin.
Divide cake batter evenly into the three greased pans.
Bake for 23 - 27 minutes or until a toothpick comes out clean.
COCONUT PECAN FILLING
In a medium saucepan, cook butter, sugar, yolks, and evaporated milk on medium low.
Stir until a low boil, add in nuts, vanilla, and coconut. Mix well.
Let the filling cool before using.
CHOCOLATE FROSTING
Whip butter until light and fluffy.
While mixing on low, add in confectioners sugar, cocoa powder, corn syrup, vanilla, salt, and milk.
Mix on low until powder is incorporated and then turn it up to medium high.
CAKE ASSEMBLY
Smear a very thin layer of chocolate frosting on the cake, top with ⅓ of the coconut filling.
Repeat on the next layers.