Prepare to embark on a journey to the heart of German baking tradition with a beloved dessert that has stood the test of time—Homemade German Chocolate Cake. This decadent treat features layers of moist chocolate cake filled and topped with a luscious coconut-pecan frosting, creating a symphony of flavors and textures that is sure to delight the senses.
Homemade German Chocolate Cake is a timeless classic that celebrates the rich heritage of German baking. Originally created in the United States in the 1950s, this indulgent dessert quickly became a favorite for its irresistible combination of rich chocolate cake and sweet, nutty frosting. Despite its name, German Chocolate Cake is not actually German in origin; rather, it is named after Samuel German, the inventor of the baking chocolate used in the original recipe. Today, Homemade German Chocolate Cake remains a beloved favorite for special occasions and celebrations, cherished for its nostalgic appeal and unforgettable flavor.
Homemade German Chocolate Cake is a dessert that embodies the essence of indulgence and celebration. With its moist chocolate cake layers and decadent coconut-pecan frosting, this iconic dessert is sure to impress even the most discerning of palates. Whether enjoyed for birthdays, holidays, or any special occasion, Homemade German Chocolate Cake is a timeless classic that will always have a place at the table. So why wait? Gather your ingredients, preheat your oven, and treat yourself to a taste of tradition with this unforgettable dessert!! Join us as we delve into the rich history and irresistible allure of Homemade German Chocolate Cake and learn how to make this iconic dessert in your own kitchen.
- INGREDIENTS:
FOR THE CHOCOLATE CAKE:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
FOR THE COCONUT-PECAN FROSTING:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
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