German Chocolate Cake I

Contrary to its name, German Chocolate Cake is not actually from Germany. It is named after its creator, Sam German, an American chocolatier who developed a type of dark baking chocolate used in the recipe.

This is non vegetarian recipe. Dish can be prepared in 125 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 20.

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Medium

German Chocolate Cake I

Cooking Method: Baking Cuisine: American, German Courses: Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 35 min Rest Time 60 min Total Time 2 hrs 5 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cake flour
• ¹⁄₄ cup Cocoa powder
• 1 teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter
• 1 cup Granulated sugar
• 1 cup Brown sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Buttermilk
• ¹⁄₂ cup Boiling water
• 1 cup Sweetened shredded coconut
• 1 cup Chopped pecans
• 1 cup Evaporated milk
• 3 large Egg yolks
• ¹⁄₂ cup Unsalted butter
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Coarsely chopped pecans
• 1 cup Sweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
5. Stir in the boiling water until the batter is smooth. Fold in the sweetened shredded coconut and chopped pecans.
6. Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
8. In a saucepan, combine the evaporated milk, egg yolks, unsalted butter, granulated sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes.
9. Remove from heat and stir in the coarsely chopped pecans and sweetened shredded coconut. Let the filling cool completely.
10. Place one cake layer on a serving plate. Spread a layer of the coconut-pecan filling over the top. Repeat with the remaining cake layers and filling, ending with the filling on top.
11. Let the cake rest for 1 hour before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.