Old-School German Chocolate Cake

 Old-School German Chocolate Cake

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water

For the coconut-pecan frosting:

• 1 cup evaporated milk
• 1 cup brown sugar
• 3 egg yolks
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

Optional chocolate frosting (for sides):

• 1/2 cup butter
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

 Instructions

1. Prepare the cake:

1. Preheat oven to 350°F (180°C). Grease and flour two or three round cake pans.
2. In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
4. Slowly stir in hot water (the batter will be thin).
5. Pour into pans and bake for 30–35 minutes.
6. Let cakes cool completely before frosting.

2. Make the coconut-pecan frosting:

1. In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let it cool until spreadable.

3. Optional chocolate frosting:

1. Melt butter and stir in cocoa powder.
2. Add powdered sugar, milk, and vanilla.
3. Beat until smooth and creamy.

4. Assemble the cake:

1. Place one cake layer on a plate.
2. Spread coconut-pecan frosting on top.
3. Add second layer and repeat.
4. (Optional) Frost the sides with chocolate frosting.

 Tips

• Let the frosting cool well so it thickens nicely.
• Toast the pecans for extra flavor
• Store in the fridge, but serve at room temperature for best taste.