German Chocolate Cake

Byzitouni

🕒 The Details

  • Prep time: 30 mins 🔪
  • Bake time: 30–35 mins 🔥
  • Servings: 12–15 people 👨‍👩‍👧‍👦

🛒 What You’ll Need

For the Cake:

  • 2 cups All-purpose flour 🌾
  • 2 cups Granulated sugar 🍬
  • 3/4 cup Unsweetened cocoa powder 🍫
  • 2 tsp Baking soda & 1 tsp Baking powder 🧂
  • 1 tsp Salt 🧂
  • 2 Large eggs 🥚
  • 1 cup Whole milk 🥛
  • 1/2 cup Vegetable oil 🌻
  • 2 tsp Vanilla extract ✨
  • 1 cup Boiling water ☕

For the Coconut-Pecan Frosting:

  • 1 cup Evaporated milk 🥛
  • 1 cup Granulated sugar 🍬
  • 3 Large egg yolks, beaten 🥚
  • 1/2 cup Butter 🧈
  • 1 tsp Vanilla extract ✨
  • 1 1/3 cups Shredded coconut 🥥
  • 1 cup Chopped pecans 🥜

👩‍🍳 Let’s Get Baking!

  1. Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 🌡️🥘
  2. Dry Mix: In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. 🥣✨
  3. Wet Mix: Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water by hand (batter will be thin). 🥄🔥
  4. Bake: Pour evenly into pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely. 🥨⏲️
  5. The Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). 🍳🔥
  6. The Crunch: Remove from heat and stir in the coconut and pecans. Let the frosting cool until thick enough to spread. 🥥🥜✨
  7. Assemble: Place one cake layer on a plate, spread with frosting, top with the second layer, and cover the top (and sides, if desired) with the remaining frosting. 🍰🎨

💡 Pro-Tip:

For an extra rich flavor, toast your pecans in a dry skillet for 3–5 minutes before adding them to the frosting! 🥜🔥

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