Mama’s German Chocolate Cake is a classic recipe that has been passed down for generations. It’s a rich, moist, and delicious cake that is perfect for any occasion. The chocolate cake layers are made with cocoa powder, buttermilk and evaporated milk, which give the cake a rich chocolate flavor and a moist texture. The frosting is made with a combination of sweetened shredded coconut, chopped pecans, evaporated milk, egg yolks, butter and vanilla extract, giving the cake a sweet and rich flavor that is irresistible.
This recipe is a bit more complex than the previous two but it is worth it for the delicious outcome. It’s perfect for special occasions and events, but also great for a casual family dinner. The recipe is easy to follow and you can make it with ingredients that you most likely already have in your pantry.
In conclusion, Mama’s German Chocolate Cake is a classic recipe that has been passed down for generations. It’s a rich, moist, and delicious cake that is perfect for any occasion. The chocolate cake layers are made with cocoa powder, buttermilk and evaporated milk, which give the cake a rich chocolate flavor and a moist texture. The frosting is made with a combination of sweetened shredded coconut, chopped pecans
Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup evaporated milk
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Cake:
- Preheat your oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the evaporated milk, buttermilk, and vanilla extract.
- In another separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate adding the wet and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix well after each addition.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
- In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks over medium heat.
- Cook, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from the heat and stir in the butter, vanilla extract, coconut, and pecans.
- Allow the frosting to cool slightly before spreading it between the layers of the cooled cake and on top and sides.
- Serve the cake at room temperature or chilled.
