German Chocolate Cake Recipe

German Chocolate Cake Recipe

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Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup sour cream

For the Pecan Filling:

  • 1 cup packed light brown sugar
  • ½ cup butter, melted
  • 1 cup chopped pecans
  • 1 egg, beaten

For the German Chocolate Frosting:

  • 2 cups granulated sugar
  • 1 cup evaporated milk
  • 6 tablespoons unsalted butter, cut into cubes
  • 6 ounces unsweetened baking chocolate, chopped
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions:

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream wet ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. 4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.  
  4. Divide batter: Pour batter evenly into prepared pans.
  5. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Pecan Filling:

  1. Combine ingredients: In a medium bowl, whisk together brown sugar, melted butter, pecans, and beaten egg.
  2. Spread filling: Once cakes are cool, spread the pecan filling evenly over one cake layer.

Make the German Chocolate Frosting:

  1. Combine ingredients: In a medium saucepan, combine sugar, evaporated milk, butter, and chocolate.
  2. Cook and stir: Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Simmer and thicken: Reduce heat to low and simmer for 5 minutes, or until thickened. Remove from heat and stir in vanilla.
  4. Cool slightly: Let cool slightly, then beat until smooth.

Assemble the Cake:

  1. Frost and top: Place one cake layer on a serving plate, top with pecan filling, then the second cake layer. Frost the top and sides of the cake with German chocolate frosting.
  2. Sprinkle pecans: Sprinkle with chopped pecans.

Enjoy!

Tips:

  • For a richer flavor, use dark brown sugar in the pecan filling.
  • To prevent the cake from sticking to the pans, line them with parchment paper.
  • For a more intense chocolate flavor, use high-quality dark chocolate in the frosting.
  • Store the cake in an airtight container at room temperature for up to 3 days.

This classic German Chocolate Cake is a decadent dessert that’s perfect for any occasion. The moist cake layers, gooey pecan filling, and rich chocolate frosting are a match made in heaven.

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