Delicious and indulgent German Chocolate Cake II recipe

Indulge in the sweet and nutty flavors of this classic German Chocolate Cake II. This moist and rich cake is topped with a luscious coconut-pecan frosting that adds a perfect balance of sweetness and crunch. Perfect for special occasions or a sweet treat any day.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 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 vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• 1 cup evaporated milk
• 1 cup packed light brown sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in boiling water. The batter will be thin.
5. Divide batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
7. For the frosting, combine pecans, coconut, evaporated milk, brown sugar, egg yolks, and butter in a saucepan.
8. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
9. Remove from heat and stir in vanilla. Let cool to room temperature before frosting cake.
10. Frost the top of one cake layer, then place the second layer on top. Frost the sides and top of the cake with remaining frosting.
11. Slice and enjoy the decadent German Chocolate Cake II!

Interesting Facts