German Chocolate Cake

Here’s a classic German Chocolate Cake recipe 🍫🥥
(Rich chocolate cake with the traditional coconut–pecan frosting)

---

German Chocolate Cake

Ingredients

Chocolate Cake

• 2 cups all-purpose flour

• 2 cups sugar

• ¾ cup cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup milk

• ½ cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot water or hot coffee

Coconut–Pecan Frosting

• 1 cup evaporated milk

• 1 cup sugar

• 3 egg yolks

• ½ cup butter

• 1 tsp vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

---

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add milk, oil, eggs, and vanilla. Mix until smooth.

4. Stir in hot water (batter will be thin).

5. Divide batter evenly between pans.

6. Bake 30–35 minutes, or until a toothpick inserted comes out clean.

7. Cool completely before frosting.

Make the Frosting

1. In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.

2. Cook, stirring constantly, until thickened (about 10–12 minutes).

3. Remove from heat; stir in vanilla, coconut, and pecans.

4. Let frosting cool to spreadable consistency.

Assemble

1. Spread frosting between cake layers and on top.
   (Traditional German chocolate cake leaves the sides unfrosted.)

---

Tips

• For extra moisture, use hot coffee instead of water.

• Toast the coconut and pecans lightly for deeper flavor.

• Store covered at room temperature for 1 day or refrigerate up to 4 days.

If you want a sheet cake, cupcakes, or a from-scratch chocolate bar version, just let me know!