German Chocolate Cake

Once I’d made The Best Coconut Pecan Frosting In The World, I basically just thought that the chocolate cake holding it up need not distract from the glory on top. Anything too rich was gratuitous. Anything too moist or delicate wouldn’t hold up. The demands for a cake worth this frosting seemed too daunting to be met. Just believe me when I say that I know German Chocolate Cake and this recipe was earned over many delicious trials attempting to marry perfect frosting to perfect cake. I do believe I’ve done it and this is the one to beat. Try it and let me know what you think!

The Chocolate Cake
adapted from Allrecipes

1 3/4 cups whole wheat flour
1 1/2 cups white sugar
1 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup hot coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter and flour two 9 inch round cake pans. In large bowl, sift together flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake for 30 to 40 minutes or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost with Coconut Pecan Frosting.

Coconut Pecan Frosting
adapted from Allrecipes

1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 1/4 cups flaked coconut
1 1/4 cup chopped pecans
1 teaspoon vanilla extract

In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla. Allow to cool for 15 minutes before spreading on cake.


2 thoughts on “German Chocolate Cake

  1. Pingback: Gluten/Sugar/Dairy Free Clean Eats Cake | Good Life Farm

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