Lisa's Southern Kitchen

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German chocolate cake is rich and moist with buttery, gooey coconut pecan frosting.

Gather all the ingredients to make it.

The Ingredients And Instructions

Cake:

• Flour

• Granulated Sugar

• Brown Sugar

• Sour Cream

• Vanilla Extract

• 2 Eggs

• 1 cup Milk

• Salt

• Bittersweet Chocolate

In a bowl of stand mixer, add in the flour, sugar, brown sugar and salt, beat well. Add in the sour cream, milk and eggs one at time, best until well. Then add in the chocolate, mix well. Pour in two cake pans and bake at 35 for 35 minutes and let it cool before frosting.

Coconut Pecan Frosting

• Toasted Coconut

• Pecans

• Evaporated Milk

• Sugar

• Vanilla Extract

• Salt

• Egg Yolks

• Butter

In a saucepan, stir milk, egg yolks, sugar and salt over med high heat, stirring occasionally. Bring it to a boil until thickened. Remove from heat and add in the butter, vanilla extract and toasted coconut and pecans, mix well combined. Set aside to cool before frosting.

Store Instructions

• German chocolate cake can be kept at room for on counter in a cake stand with cover up to 5 days.

• Any leftovers needs to be kept in the fridge in an airtight container will last up to 3 days.

• Store in the freezer in airtight container and will last up to 3 months.

Equipment Needed

2 Round Cake Pans

Glass Mixing Bowl

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German Chocolate Cake

German chocolate cake is moist with coconut pecan frosting goes on top.

Ingredients:

Cake:

• 1 cup Self Rising Flour

• 1/2 cup Granulated Sugar

• 1/2 cup Brown Sugar

• 1/2 cup Sour Cream

• 2 tbsp. Vanilla Extract

• 2 Eggs

• 1/4 cup Milk

• 1/2 tsp. Salt

• 1 bar of Bittersweet Chocolate, finely chopped

Frosting:

• 1 package Coconut, toasted

• 2 cups Pecans, chopped

• 1 can Evaporated Milk

• 1 tbsp. Vanilla Extract

• 1/2 tsp. Salt

• 2 Egg Yolks

• 1 Stick Unsalted Butter

Instructions:

Cake:

Preheat oven to 350 degrees and greased two round cake pans with cooking spray.

In a mixing bowl, mix flour, sugar, brown sugar, salt until well combined. Then add in the sour cream, vanilla extract and milk , eggs one at time, whisk until combined.

Stir the chocolate pieces into the batter and pour the batter into two cake pans.

Bake for 35 minutes and let it cool before frosting.

Frosting:

In a saucepan, add in the milk, sugar , eggs salt over med high heat, stirring occasionally until. Remove from heat and add in butter, vanilla extract, milk and butter, coconut, pecan stir to combine. Set aside to cool completely before frosting the cake.

Lay one cake layer on cake plate, frost it and lay second layer, frost it