German Chocolate Cake from Scratch

Name: German Chocolate Cake from Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 15 serving(s)
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup oil (vegetable or canola oil); 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1/2 cup butter; 3 large egg yolks; 3/4 cup evaporated milk; 1 tablespoon vanilla extract; 1 cup chopped pecans; 1 cup shredded sweetened coconut; 1/2 cup butter; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup evaporated milk; 1 teaspoon vanilla extract

Submitted by Bonnie G #2

"The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. Found on line from a site called: Taste Better from Scratch"

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photo by Bonnie G #2

Ready In:: 1hr 15mins
Ingredients:: 24
Serves:: 15

ingredients

Chocolate Cake
2 cups granulated sugar
1 ³⁄₄ cups all-purpose flour
³⁄₄ cup unsweetened cocoa powder
1 ¹⁄₂ teaspoons baking powder
1 ¹⁄₂ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
¹⁄₂ cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Coconut Frosting
¹⁄₂ cup light brown sugar
¹⁄₂ cup granulated sugar
¹⁄₂ cup butter
3 large egg yolks
³⁄₄ cup evaporated milk
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
Chocolate Frosting
¹⁄₂ cup butter
²⁄₃ cup unsweetened cocoa powder
3 cups powdered sugar
¹⁄₃ cup evaporated milk
1 teaspoon vanilla extract

directions

Cake:
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
Coconut Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
Chocolate Frosting:
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.

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Reviews

The cake baked really unevenly. I don't know if this was the oven or what. It was pretty sweet too.

lalabear11

RECIPE SUBMITTED BY

Bonnie G #2

USA

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.  We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"

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