Cake Doctor German Chocolate Cake Recipe
Introduction
This German Chocolate Cake Recipe from the Cake Doctor is a classic cake made with chocolate and coconut. It's a delicious way to end a meal or as a special treat for any occasion. The recipe calls for German's Sweet Chocolate, which is a type of semi-sweet chocolate that has a rich, deep flavor and a smooth texture. The cake is topped with a rich and creamy coconut-pecan frosting that is a perfect complement to the cake. This delicious cake will be the hit of any party or gathering.
Ingredients
For the cake:
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 (4-ounce) bar German's Sweet Chocolate, melted and cooled
For the frosting:
1/2 cup (1 stick) butter, softened
2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup chopped pecans
1 cup sweetened flaked coconut
Instructions
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In a medium bowl, whisk together the flour and baking soda. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Beat until just blended. Stir in the melted chocolate.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, in a medium bowl, beat the butter until light and fluffy. Beat in the egg yolks. In a medium saucepan, combine the condensed milk, sugar, and salt. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from the heat and stir in the pecans and coconut. Let cool to room temperature.
Add the cooled condensed milk mixture to the butter-egg mixture and beat until light and fluffy. Spread the frosting over the cooled cake. Let stand for at least 30 minutes before serving.
Nutrition
Serving Size: 1/12 of cake
Calories: 566
Total Fat: 33g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 82mg
Sodium: 247mg
Total Carbohydrates: 61g
Dietary Fiber: 2g
Sugars: 44g
Protein: 6g
Conclusion
This Cake Doctor German Chocolate Cake is a classic favorite that is sure to please everyone. The combination of the rich chocolate cake and the creamy coconut-pecan frosting is simply divine. It's an easy recipe to make, and it's perfect for any occasion. Serve it with a scoop of ice cream for a truly decadent dessert. Enjoy!
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