My grandson, Nathan, always wants German chocolate cake for his birthday every year. Even though he liked the cake I made last year, I didn’t think it was blog worthy. So this year I tried a different recipe and it turned out blog worthy. But knowing the way I like to try different recipes all the time, I probably will try another one next year.
- 1 1/2 cups chopped pecans
- 1 (7-oz.) pkg. sweetened flaked coconut
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 4 large egg yolks, slightly beaten
- 1 1/2 teaspoons pure vanilla extract
- Solid vegetable shortening for greasing the pans
- Flour for dusting the pans
- 1 (18.25-oz.) pkg. plain German chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown. Remove the baking sheet from the oven and set aside.
Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the toasted pecans and coconut. Cool to room temperature and spreading consistency, 30 minutes.
Meanwhile, generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack to that the cakes are right side up. Allow to cool completely, 30 minutes more.
Place one cake layer, right side up, on a serving platter. Spread the top with half the frosting. Place the second layer, right side up, on top of the first layer and frost the top with the remaining frosting, leaving the sides unfrosted.
Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
“God’s work in us isn’t over when we receive Christ – it has just begun.”