German Chocolate Cake (Printable Version)

# What You'll Need:

→ For the Chocolate Cake

01 - 2 cups granulated sugar
02 - 1 3/4 cups all-purpose flour
03 - 3/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup buttermilk
09 - 1/2 cup vegetable or canola oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ For the Coconut Frosting

12 - 1/2 cup light brown sugar
13 - 1/2 cup granulated sugar
14 - 1/2 cup butter
15 - 3 large egg yolks
16 - 3/4 cup evaporated milk
17 - 1 Tablespoon vanilla extract
18 - 1 cup chopped pecans
19 - 1 cup shredded sweetened coconut

→ For the Chocolate Frosting

20 - 1/2 cup butter
21 - 2/3 cup unsweetened cocoa powder
22 - 3 cups powdered sugar
23 - 1/3 cup evaporated milk
24 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans. Cut round pieces of parchment paper for the bottom of each pan to ensure easy removal.
02 - In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt until well combined.
03 - In a separate bowl, whisk together eggs, buttermilk, oil and vanilla until smooth.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Stir in boiling water (batter will be very thin). Pour batter evenly into prepared pans.
05 - Bake for 25-35 minutes (9-inch pans require less time) or until a toothpick inserted in center comes out clean or with few crumbs. Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
06 - In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Bring mixture to a low boil over medium heat, stirring constantly for several minutes until the mixture thickens.
07 - Remove from heat and stir in vanilla, pecans and coconut. Allow to cool completely before using.
08 - Melt butter in a saucepan or microwave. Stir in cocoa powder until smooth. Alternately add powdered sugar and evaporated milk, beating until spreading consistency is achieved. Add small amounts of additional milk to thin or powdered sugar to thicken as needed. Stir in vanilla.
09 - Place one cake round on your serving stand or plate. Spread a thin layer of chocolate frosting over the cake layer.
10 - Spoon half of the coconut frosting on top of the chocolate frosting, spreading into an even layer. Leave about 1/2 inch between the filling and edge of cake.
11 - Place second cake round on top. Smooth chocolate frosting over the entire cake, covering top and sides completely.
12 - Spoon remaining coconut frosting on top of the cake, creating a decorative presentation.

# Handy Tips:

01 - If baking at high altitude, add 3 tablespoons extra flour.
02 - Both frostings can be made ahead and refrigerated. The coconut frosting will keep for 1-2 weeks, and the chocolate frosting for 2-3 weeks. Bring to room temperature before using.
03 - Cake layers can be frozen for up to three months if wrapped well in plastic wrap and placed in freezer bags. Frosting frozen cakes is easier than frosting room temperature cakes.
04 - The assembled cake can be frozen for 2-3 months. For best results, slice the cake first and wrap each slice in plastic wrap before freezing.

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