German Chocolate Cake

Ingredients

For the chocolate cake:

• 2 c white sugar

• 1 3/4 c all-purpose flour

• 3/4 c unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 c buttermilk

• 1/2 c vegetable oil (or avocado)

• 2 tsp vanilla extract

• 1 c boiling water

For the coconut frosting:

• 1/2 c light brown sugar

• 1/2 c white sugar

• 1/2 c butter (8 TB)

• 3 large egg yolks

• 3/4 c evaporated milk

• 1 TB vanilla extract

• 1 c chopped pecans

• 1 c shredded sweetened coconut

For the chocolate frosting:

• 1/2 c (8 TB) butter

• 2/3 c unsweetened cocoa powder

• 3 c powdered sugar

• 1/3 c evaporated milk

• 1 tsp vanilla extract

Directions

For the cake:

1. Preheat oven to 375ºF. Grease two 8- or 9-inch round baking pans. Cut a round of parchment paper for the bottom of the pan to make sure the cake comes out cleanly.

2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in the boiling water (batter will be very thin). Pour the batter into the prepared pans.

3. Bake for 25-35 minutes (I recommend about 28 for 9-inch pans) until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the coconut frosting:

1. In a medium saucepan, add brown sugar, white sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

2. Remove from the heat and stir in the vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.

For the chocolate frosting:

1. Melt the butter. Stir in the cocoa powder. Alternate between adding the powdered sugar and milk, beating to spreading consistency. If the frosting needs thinned, add a small amount of additional milk. Stir in the vanilla.

Assemble the cake:

1. Place one of the cake rounds on the serving stand or plate.

2. Smooth a thin layer of chocolate frosting over the cake layer.

3. Spoon half of the coconut frosting on the top only, spreading into a smooth layer. Leave about 1/2 inch between the filling and the edge of the cake.

4. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

5. Spoon the remaining coconut frosting on top of the cake.

Note: After baking the layers, allow them to cool completely, then wrap in plastic wrap and freeze for up to 3 months. Frost the cakes while frozen -- it is much easier this way.

Note: The frostings can be refrigerated for up to 2 weeks. Let them sit at room temperature for an hour before using them to frost the cake.