German Chocolate Cake

 German Chocolate Cake

This cake is famous for its rich coconut–pecan caramel frosting that covers the top and sides.

 Cake Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup butter, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or milk)
• 1 cup hot water

 Cake Instructions

1. Cream the butter with both sugars until light and fluffy.
2. Add the eggs one at a time, then mix in the vanilla.
3. In another bowl, combine flour, cocoa powder, baking powder, and salt.
4. Add the dry ingredients to the wet mixture alternately with the buttermilk.
5. Stir in the hot water at the end and mix well.
6. Pour the batter into a greased cake pan.
7. Bake at 350°F (180°C) for 30–35 minutes.
8. Let the cake cool completely.

 Coconut–Pecan Caramel Frosting Ingredients

• 1 cup sweetened condensed milk
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla extract
• 1 cup toasted shredded coconut
• 1 cup toasted pecans

 Frosting Instructions

1. In a saucepan, combine condensed milk, egg yolks, and butter.
2. Cook over medium-low heat, stirring constantly, until thickened (about 10 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let the frosting cool slightly until it thickens.
5. Spread over the top and sides of the cooled cake.
6. Decorate with pecans on top.

Tip: Let the frosting cool a bit before spreading so it sets nicely and doesn’t run.