German Chocolate Cake

German Chocolate Cake
Ingredients
Cake
1½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup water
4 oz German chocolate
1 cup butter, room temperature
2 cups sugar
4 eggs, separated
1 cup buttermilk
2 teaspoons vanilla
Coconut Pecan Frosting
1 (12 oz) can evaporated milk
¾ cup butter
1½ cups sugar
6 egg yolks
1 teaspoon vanilla
2 cups chopped pecans
2½ cups sweetened coconut
Instructions
Prepare Dry Ingredients
In a bowl, whisk together cake flour, baking soda, and salt. Set aside.
Melt the Chocolate
Heat the water in a microwave-safe bowl. Add the German chocolate and stir until smooth and melted. Set aside to cool slightly.
Make the Batter
In a large mixing bowl, beat the butter and sugar together for about 5 minutes until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
Stir in the melted chocolate mixture.
Combine Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk, beginning and ending with the flour. Mix in the vanilla.
Whip Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form (about 5 minutes). Gently fold them into the cake batter until fully combined.
Bake
Pour the batter into two greased 8-inch round cake pans.
Bake at 350°F (175°C) for 30–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Coconut Pecan Frosting
In a medium saucepan, combine evaporated milk, butter, sugar, egg yolks, and vanilla.
Cook over medium-low heat, stirring constantly until the mixture thickens (about 10–12 minutes).
Remove from heat and stir in the chopped pecans and coconut.
Let frosting cool completely before spreading on the cake.
To Assemble
Once the cakes and frosting are completely cool, spread the Coconut Pecan Frosting between the layers and over the top.
Slice, serve, and enjoy this rich, classic German Chocolate Cake!
#GermanChocolateCake #BakingFromScratch
#HomeBaker

Y’all ready for some German chocolate cake? Well, let me show you how I do it. I’m starting off with my light skin pans, y’all. I’m just going to spray them with some baker spray and then set them aside. Now, y’all, I got my cake flour right here. I’m going to go ahead on and add my flour to my bowl. Then, I’m going in with some baking soda. Now, after that, I’m going in with some salt. I’m going to mix it together and then set it aside. Now, y’all, I just added some water to my Pyrex. I’m going to heat it in the microwave until it’s good and hot. Now, while it’s heating, I’m going to break up me some chocolate. And then when I pull it out, y’all, I’m just going to go ahead on to and add that chocolate right in. Now, y’all, I’mma stir it up until it’s smooth and set it aside. Now, let’s get these eggs separated. I’m separating the egg yolks from the egg whites. And yes, I’m doing it the oldfashioned way, but it’s okay. After that, I’m setting it aside. So, now I got my mixer. I’m going to go ahead on and add in some butter cuz butter makes it better. Then, I’m going in with my sugar. After that, I’m going in with my eggs one at a time. This is just the egg yolks. Now y’all, I’mma add in my chocolate mixture. After that, y’all, I’m going in with my flour. Now y’all know the rule. Add the flour, then the milk. Then after that, go ahead on and add the flour. You’re going to start with the flour, and you’re going to end with the flour. Now, after that, I’m going in with my vanilla. And once I get that in there, y’all, I’m just going to go ahead on and make sure I got it mixed in real good. Now, y’all, this is how we are looking. So, let’s set this aside. So, now I got me another bowl. I’mma add in my egg whites. I’mma go in with my mixer, y’all, and I’mma beat these until they come to a stiff peak. Okay, just like this. So, now I’mma add my egg whites to my cake mixture. And then y’all, I’mma fold them in really slow cuz I want this cake to be good, fluffy, and moist. So, now y’all, I’mma go ahead on and get my batter into my pans evenly. And I had to make an extra one for Kea cuz she don’t like the coconut pecan topping. And then I’m going to go ahead on and knock them on the counter top to knock the air bubbles out. And then into the oven it goes. So now let’s get some more eggs separated. I’m separating my egg yolks from my egg whites. And I’m going to use my egg whites for my breakfast cuz y’all know I’m on that GOP1 journey. And I’m going to take my egg yolks and I’m going to put them in my coconut pecan topping. So now let’s add some milk to our pans. This is evaporated milk. Then I’m going in with some butter cuz butter makes it better. Then I’m going in with some sugar. And after that y’all, I’m going in with my egg yolks. Now after those egg yolks, y’all, I’mma add in some vanilla. And then y’all, I’mma go ahead on and get in there and start mixing until it starts to thicken up. And when it gets thick, I’m adding in my pecans. And then I’m adding in my coconut. Now I’mma get in there and mix it up all together. And then I’m going to let it sit until it cools all the way down. Now my cakes are out of the oven and they are looking good. Honey, honey, honey. So I’m going to go ahead on and sit them down for about 10 minutes on a cooling rack. And then I’m going to go ahead on and turn them out. Now Emma, come on in here and look at what your daughter done did. Now my frosting is ready. So, let’s go ahead on and icing these things up. So, y’all know how to icing. I’m going to go ahead on and put the first layer down and put the icing on. Then, I’mma go ahead on and put that second layer down, y’all. Then, I’m going to go ahead on and put that icing on. Now, it’s going to get a little bit of messy. So, y’all just do as best as you can. And y’all know author be attacking me. So, I’m just going to make it do what it do. And honey, when I’m finished, it’s still going to look like a dog on masterpiece cuz I got faith in myself, honey. So, y’all look at this masterpiece right here. Ooh, wait. Don’t that look good? So, let’s get in here and cut us a little piece. Now, y’all don’t be fooled by the color. Remember, this is German chocolate. This is not semieet or dark. This is German. It’s a little bit lighter than the original chocolate. But honey, that flavor is still there. So, y’all already know what’s next. I just got to give it a taste. Lord have mercy on me. Is my mommy in this kitchen? I got to stop right here, y’all. Cuz y’all know that GLP1 ain’t playing. Now y’all go ahead on and put this in rotation cuz that’s good right