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German chocolate cake is a delightful dessert that has captured the hearts of many—especially in American kitchens. Despite its name, this cake does not originate from Germany. Instead, its roots trace back to a man named Samuel German, who developed a dark-baking chocolate for the Baker's Chocolate Company in 1852. The cake that carries his name is a rich chocolate layer cake, traditionally topped with a luscious coconut and pecan frosting. Over the years, this delightful treat has become synonymous with celebration and festivity, often gracing tables during birthdays, holidays, and other special occasions.

German Chocolate Cake

Discover the indulgent world of Heavenly German Chocolate Cake with this easy step-by-step guide! Learn the origins of this classic dessert and whip up a rich chocolate layer cake crowned with a delightful coconut and pecan frosting. Perfect for birthdays, holidays, or any celebration, this recipe is sure to impress family and friends. Dive in and make your own sweet memories with this delicious treat! #GermanChocolateCake #Baking #Dessert #ChocolateLovers #CakeRecipes #SweetTreats
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Ingredients
  

For the Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup granulated sugar

½ cup evaporated milk

½ cup unsalted butter

3 large egg yolks

1 teaspoon vanilla extract

For the Chocolate Frosting:

½ cup unsalted butter, softened

⅔ cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

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Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Prepare the Cake Batter:

      - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

        - Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes.

          - Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared cake pans.

            Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

              Make the Coconut-Pecan Frosting:

                - In a saucepan over medium heat, combine sugar, evaporated milk, and butter. Stir until the butter is melted, then bring it to a gentle boil for about 10 minutes, stirring constantly.

                  - Remove from heat and stir in egg yolks, coconut, pecans, and vanilla extract. Allow to cool before using.

                    Prepare the Chocolate Frosting:

                      - In a medium bowl, beat the softened butter until light and fluffy. Gradually add in cocoa powder and beat until combined.

                        - Alternately add powdered sugar and milk, beating to a spreading consistency. Mix in the vanilla extract.

                          Assemble the Cake:

                            - Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the first layer.

                              - Place the second layer on top and frost the top with the remaining coconut-pecan frosting.

                                - Use the chocolate frosting to frost the sides of the cake.

                                  Decorate and Serve: For a finished touch, sprinkle additional shredded coconut and chopped pecans on top. Slice, serve, and enjoy a slice of this decadent German Chocolate Cake!

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                                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12