Homemade German Chocolate Cake
Ingredients:
– 2 cups granulated sugar
– 1-3/4 cups all-purpose flour
– 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 or canola oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Coconut and Pecan Frosting:
– 1/2 cup light brown sugar
– 1/2 cup granulated sugar
– 1/2 cup butter
– 3 large egg yolks
– 3/4 cup evaporated milk
– 1 tablespoon vanilla extract
– 1 cup chopped pecans
– 1 cup shredded sweetened coconut
For the Chocolate Frosting:
– 1/2 cup butter
– 2/3 cup unsweetened cocoa powder
– 3 cups powdered sugar
– 1/3 cup evaporated milk
– 1 teaspoon vanilla extract
Directions:
Preheat the oven to 375°F. Prepare two 8 or 9-inch round baking pans by greasing them and placing a round piece of wax or parchment paper at the bottom.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, buttermilk, oil, and vanilla until well blended. Gradually add the wet mixture to the dry ingredients, stirring until combined.
Carefully mix in the boiling water (the batter will be quite thin). Divide the batter evenly between the prepared pans.
Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
For the Coconut and Pecan Frosting:
In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir well and bring to a gentle boil over medium heat.
Continue stirring for several minutes until the mixture thickens. Remove from heat and mix in the vanilla, pecans, and coconut. Let it cool completely before spreading it on the cake.
For the Chocolate Buttercream Frosting:
Melt the butter and mix in the cocoa powder
