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Certainly! German Chocolate Cake is a rich, indulgent cake that’s actually an American creation, despite its name. It owes its name to an American baker by the name of Samuel German, who developed a type of dark baking chocolate that came to be used in the cake’s recipe. This cake is known for its layers of moist chocolate cake, coconut-pecan frosting, and sometimes, chocolate frosting on the outside. Here’s a classic recipe for you to try:
Ingredients:
For the Chocolate Cake:
2 cups 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 whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut-Pecan Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 large eggs, beaten
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Optional for Chocolate Frosting (if you like it around the outside):
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
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Instructions:
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Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
Mix Dry Ingredients: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water last (batter will be thin). Pour evenly into the prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Coconut-Pecan Frosting:
Combine Ingredients: In a medium saucepan, combine sugar, evaporated milk, butter, and eggs. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
Add Final Ingredients: Remove from heat. Stir in coconut, pecans, and vanilla. Cool until thick enough to spread.
Chocolate Frosting (Optional):
Melt Butter: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Final Touches: Add a small amount of additional milk, if needed. Stir in vanilla.
Assembly:
Layer Cakes: Place one cake layer on your serving plate. Spread with a layer of coconut-pecan frosting. Add the second layer and repeat. Top with the third layer.
Frost Cake: If you’re using the chocolate frosting, now frost the sides of the cake with it. You can also spread a thin layer on top before adding the final layer of coconut-pecan frosting for a more decadent finish.
Decorate: Use the remaining coconut-pecan frosting to cover the top of the cake. If desired, sprinkle some additional chopped pecans and coconut on top for decoration.
Let the cake sit for a bit before slicing to let the flavors meld together. Enjoy your delicious, homemade German Chocolate Cake!
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