Friday, January 23, 2015

Best German Chocolate Cake

Best German Chocolate Cake

3/4 c. butter
1 1/4 c. dark cocoa
1 c. brewed coffee
2 c. milk
1 1/2 c. brown sugar
1 1/2 c. granulated sugar
3 eggs, beaten
1 Tbsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
3 tsp. baking powder
3/4 tsp. salt

1.  Preheat oven to 350 degrees.  Grease and flour 3, 8" pans.

2.  Combine butter and cocoa in saucepan; melt the butter slowly stirring into the cocoa; remove from heat. Slowly add coffee and milk, whisking to combine. Add sugars, eggs and vanilla; whisk until smooth.

3.  Add flour, baking soda, baking powder and salt; mix just until combined.  Divide evenly between pans. Bake 45 minutes or until toothpick comes out clean.

4.  Cool 10 minutes. Removed from pans. Cool completely.


1 c. brown sugar
1 c. evaporated milk
3 egg yolks
1/2 c. butter
1 Tbsp. vanilla
3 c. coconut
1 1/2 c. chopped pecans

Combine sugar, milk, yolks and butter. Cook, whisking constantly, until bubbly and thickened. Add vanilla, coconut and pecans. Cool completely.


2 c. milk chocolate chips
2 sticks butter, softened
5 Tbsp. cocoa
1 tsp. vanilla
5 c. powdered sugar
3 to 6 Tbsp. milk

Melt chocolate chips. Beat in butter. Add cocoa and vanilla; mix in powdered sugar and enough milk to get to the consistency you want.

Put coconut filling in between each layer and on top. Frost with the chocolate frosting on sides. 

Adapted from Yammies

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