Savor the mouthwatering flavors of a traditional German chocolate cake. Your sweet tooth will be satiated by the layers of rich coconut pecan frosting on this moist chocolate cake. Ideal for dessert lovers or any special occasion.
Ingredients: 2 cups all-purpose flour. 1 cups granulated sugar. cup unsweetened cocoa powder. 1 tsp baking powder. 1 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot water. 1 cup unsalted butter. 1 cups sweetened condensed milk. 1 cups shredded coconut. 1 cups chopped pecans. 1 tsp pure vanilla extract.
Instructions: Preheat your oven to 350F 175C and grease and flour three 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. The batter will be thin, but that's okay. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the coconut pecan frosting. In a saucepan over medium heat, melt the butter. Stir in the sweetened condensed milk, shredded coconut, chopped pecans, and vanilla extract. Cook, stirring constantly, for about 10 minutes or until the mixture thickens. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on wire racks. Once the cakes are completely cool, spread a layer of the coconut pecan frosting on top of each cake layer. Stack the layers on top of each other. Finish by frosting the sides and top of the entire cake with the remaining coconut pecan frosting. Decorate the cake as desired and enjoy your delicious German Chocolate Cake!
Prep Time: 20 minutes
Cook Time: 30 minutes
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