Pages

German Chocolate Cake filled with Coconut Pecan Frosting


Ingredients:

6 eggs
1 1/3 cups butter
3 cups cake flour
1 1/2 teaspoons baking soda
1/2 tsp salt
8 oz (1 cup) of German Chocolate
2 cups of sugar
1 tbs of Vanilla extract
2/3  cups water 
1 cup of milk
1/2 cup of sour cream or Greek yogurt 

Directions:


Preheat oven to 350.

Grease and flour 4 8 inch cake pans. Set aside.


On your stove top in a medium pan. Add chocolate, butter, and water together. Mix coniusly over medium/low heat until butter and chocolate have melted. Remove from heat and set aside to a cool just a bit.

In a large bowl sift flour, salt and baking soda. Set aside.
  
In your electric mixer mix eggs, vanilla, sugar, milk, and sour cream together just until they are smooth with the mixer on low pour in your chocolate mixture.

Mix in flour.

Pour evenly into all 4 pans.

Bake for 30-35 minutes. Or until a tooth pic is inserted and comes out clean. 

While the cakes are baking start your frosting's.

For the coconut Pecan Frosting:

2 eggs
2 5 oz cans of evaporated milk
1  1/3 cups of sugar
1 stick of butter
2 1/3  cups of coconut
1 cup of chopped pecans

On your stove top in medium heat, whisk eggs, milk sugar and butter together. Cook for about 12-14 minutes (it should get bubbly). Mix in coconut and Pecans. Place in the refrigerator until cooled.

For the Caramel Buttercream:
 Recipe adapted from All Recipes 

2 cups of brown sugar
1 cup of butter
1/2 tsp salt
12 tbs of cream
3-6 cups confectioners sugar

On your stove top, add brown sugar, butter,and cream. Mix and cook over low/medium heat bring to a boil. Once it gets very bubbly. Remove from heat and set aside to cool.

In the bowl of your electric mixer whip cooled caramel for 2 minutes on high speed.

Add in confectioners sugar 1 cup at a time while mixing on low/med. Once the frosting is at the constancy you like stop adding the sugar. I used 4 cups.

Cool completely before frosting. 

Assembly:

Level cakes.

Lay a thick layer of coconut pecan frosting on the first layer and alternate cake and frosting.

Frost the out side of the cakes with the Caramel Buttercream. Decorate with toasted pecans or coconut.