German Chocolate Cake – A Classic, Decadent Dessert!

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  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add vegetable oil, eggs, buttermilk, and vanilla extract, mixing until smooth.
  4. Stir in hot water or coffee (batter will be thin, but that’s normal).
  5. Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Coconut-Pecan Frosting

  1. In a medium saucepan, whisk together evaporated milk, brown sugar, egg yolks, and butter over medium heat.
  2. Stir constantly until thickened (about 10 minutes).
  3. Remove from heat and stir in vanilla, shredded coconut, and pecans.
  4. Let cool to room temperature before using.

3. Make the Chocolate Frosting (Optional but Delicious!)

  1. In a bowl, beat butter, powdered sugar, cocoa powder, milk, and vanilla until creamy.
  2. Adjust consistency with extra milk if needed.

4. Assemble the Cake

  1. Place one cake layer on a serving plate and spread half the coconut-pecan frosting over the top.
  2. Place the second cake layer on top and spread the remaining coconut-pecan frosting over it.
  3. If using chocolate frosting, frost the sides of the cake.
  4. Garnish with extra coconut and pecans if desired.

Serving & Storage

🍫 Best served at room temperature for the richest flavor.
❄️ Store in the fridge for up to 5 days—bring to room temp before serving.
🧊 Freeze unfrosted cake layers for up to 3 months; thaw and assemble fresh.

Variations & Customizations

🔥 Extra Moist Cake – Add ½ cup sour cream to the batter.
🌰 Nut-Free – Skip the pecans and add extra coconut.
🍓 Fruity Twist – Layer with chocolate ganache & raspberry jam for a new flavor!

FAQ

Q: Can I use regular milk instead of buttermilk?
A: Yes! Just mix 1 cup milk + 1 tbsp vinegar and let sit for 5 minutes.

Q: What can I substitute for evaporated milk?
A: Use heavy cream or whole milk, but evaporated milk gives the best texture.

Q: Can I make this cake in advance?
A: Absolutely! Bake the cakes a day ahead and store in plastic wrap before frosting.

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