Save the Recipe for German Chocolate Layer Cake with Coconut Pecan FrostingWhen it comes to a homemade chocolate cake recipe, you have to have a German chocolate cake recipe. From the icing to the cake to the toppings, German Chocolate Layer Cake is a must-have recipe.From the first bite to the last, the flavors are amazing. Rich and creamy, sweet and crunchy, this is a recipe you have to try.What is German Chocolate Cake IcingThis is a classic German Chocolate Cake Icing Recipe. German Chocolate layered Cake is known for the very rich icing. This coconut pecan frosting is not a whipped icing like buttercream but is more of a pourable icing. When you make this icing, it will coat the top of the cake and then drizzle over the sides.Ingredients:4 ounces semi-sweet baking chocolate½ cup water2 cups granulated sugar1 cup unsalted butter, softened to room temperature4 large eggs1 ½ teaspoons vanilla1 cup 2 % milk2 ¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon saltCOCONUT-PECAN FROSTING1 cup unsalted butter, melted1 cup granulated sugar1 cup brown sugar, packed2 cups evaporated milk6 egg yolks2 teaspoons vanilla2 ½ cups coconut flakes2 cups pecans, choppedInstructions:CakePreheat oven to 350 degrees.Melt chocolate with the water in a small saucepan over medium-low heat until just melted.In a large mixing bowl, cream together butter and sugar. Pour in the melted chocolate and mix together.Next, mix in the eggs, vanilla and milk until well combined.Add the flour, baking soda and salt to the mixing bowl and stir or mix into the batter until just combined.Spray 3 8-inch cake pans with non-stick cooking spray. For extra coverage, line the bottom of the pans with an 8 inch circle of parchment paper.Pour batter evenly between the three pans and then bake for 35-40 minutes or until a toothipick inserted into the middle of the cake comes out clean.Cool and make frosting.After frosting has cooled, assemble the cake:Put the first layer rounded side down on a cake plate, topping with 1/3 of the frosting.Add the second layer also rounded side down, repeating with another layer of the frosting.Add the 3rd layer, rounded side up. Top with remaining frosting. Do not frost the sides.Refrigerate for 30 minutes to an hour prior to serving to make the cake easier to slice. Save any leftovers covered in the refrigerator.Coconut-Pecan FrostingMelt butter and then add in granulated sugar, brown sugar, evaporated milk and vanilla. Whisk until well combined.Mix in egg yolks.Cook over medium heat, frequently stirring, until mixture thickens and is bubbly. This should be 10-12 minutes.Add in coconut and pecans and stir to combine.Remove from stovetop and cool for at least 30 minutes, stirring now and then.Enjoy!
Homemade German Chocolate Cake
