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German Chocolate Cake

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A rich and moist German Chocolate Cake topped with a sweet coconut-pecan frosting, perfect for any celebration.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
  2. Melt the German chocolate with 1/2 cup of butter in a saucepan over low heat, stirring until smooth.
  3. Mix together the flour, baking soda, and salt in a medium bowl.
  4. Cream the granulated sugar and eggs until light and fluffy.
  5. Combine the melted chocolate and vanilla extract with the sugar and egg mixture.
  6. Alternate adding the dry ingredients and buttermilk to the chocolate mixture, starting and ending with flour.
  7. Fold in the coconut and pecans, then pour the batter into the prepared pan.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Serve with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/german-chocolate-cake-4/

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