Traditional German Cake

Traditional German Cake

Traditional German Cake - The Best Homemade Traditional German Cakeis a wonderfully yummy combination of beverage dish, palm and pecans! Perfect indulgent dessert for chocolate lovers!

One of my favorite cakes is Traditional German Cake. I don't act it ofttimes, but when I do, it is a real obedient day. What this cover is all around, that coconut and pecan filling. I seriously could eat that on its own, no dish requisite, it's rightful that fresh. I meanspirited it has two of my lover ingredients Coconut and Pecans. You fitting can't go base!

You could straighten this brownness bar with box-mix, but the homemade variation is awesome and undemanding to get. The chocolate block is my regular buttermilk brownness cover that I use all the instant. What can I say, it's no disappoint direction and it ever comes out perfect second after case.

This Traditional German Cake is melt in your mouth dessert with rich chocolate and coconut-pecan filling. If you penury easy, indulgent and traditionally block for Christmastime or Thanksgiving, try this dish.

Homemade Traditional German Cake is great and leaves no one disappointed. You present screw this moist and scrumptious cover from mash direction, this decadent dish becomes a reliable and adjust choice in our home.

Traditional German Cake
INGREDIENTS

• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• Pinch of salt
• 1½ cups all-purpose flour
• 2 eggs
• ½ cup oil, vegetable or canola
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Coconut- Pecan filling:

• ½ cup unsalted butter
• 1 cup brown sugar
• 3 egg yolks
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• For the chocolate filling:
• ½ cup unsalted butter, melted
• ½ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup evaporated milk
• 1 teaspoon vanilla extract

Traditional German Cake
INSTRUCTIONS
To make cake:

1. Preheat oven to 375 degrees
2. Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
3. In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
4. In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
5. Pour wet ingredients to the dry ingredients and mix to combine
6. Stir in boiling water and mix
7. Add batter into prepared pans
8. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
9. Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
10. To make Coconut-Pecan filling:
11. In a medium saucepan add butter and let it melt, add brown sugar, evaporated milk and whisk in egg yolks
12. Cook and stir over medium heat until mixture starts to bubble and then cook for about 7-8 minutes stirring constantly
13. Remove from heat and add vanilla extract, pecans, coconut and mix
14. Cool to room temperature completely before layering it on the cake

To make chocolate filling:

1. In a medium bowl, combine butter, cocoa, powdered sugar, evaporated milk and vanilla extract and beat for 3-5 minutes to spreading consistency
2. Add more powdered sugar to thicken or small amount additional milk if needed to thin the filling

To assemble the cake:

1. Place one of the cake rounds on a serving platter or a cardboard cake round
2. Spread a thin layer of chocolate filling over the cake layer and spread half of the coconut and pecan filling evenly
3. Set another cake layer on top of the filling and spread chocolate filling over the entire cake, then spoon remaining coconut pecan filling on top of the cake
4. Pipe a decorative border around the top layer if desired