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German Chocolate Cake

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A nostalgic and rich German Chocolate Cake with coconut pecan frosting that embodies love and family gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
  3. Mix the buttermilk, vegetable oil, eggs, and vanilla extract in another bowl.
  4. Pour the wet mixture into the bowl with the dry ingredients, mixing until just combined.
  5. Add the boiling water gradually and mix until thoroughly blended.
  6. Pour the batter into the prepared pans and bake for 30-35 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Combine the coconut, chopped pecans, sugar, egg yolks, and evaporated milk in a saucepan to make the frosting, cooking over low heat until thickened.
  9. Frost the cooled cakes generously with the coconut pecan frosting.

Notes

Ensure ingredients are at room temperature for a smoother batter. Don’t skip the boiling water for a moist cake!

Nutrition

Find it online: https://www.thestationrecipes.com/german-chocolate-cake/

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