Cake:
Preheat the oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust them with flour. I prefer to do 3 8×8 pans and just make a 2 bed, cake, but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also excellent on a 9×13.
In a mixing bowl (I use my Kitchen Aid), add flour, cocoa, sugar, baking powder, baking soda, and salt. Beat until well merged.
Add milk, vegetable oil, eggs, and vanilla to the flour mixture and beat collectively on medium speed until well combined. Decrease the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, mix on high for about 1 minute.
Distribute the cake batter equally among the three 8×8 pans (or two 9×9) prepared cake pans.
Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Take it from the oven and allow it to chill for about 10 minutes. Remove it from the pan and cool completely.
Frost the cake with frosting.
German Chocolate Frosting:
Note :
If you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9×13 a single recipe should be sufficient.
In a large saucepan, combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool for 1 hour, then spread on the cooled cake. To make this cake easy to slice, layer the cake with frosting, then set it in the refrigerator for 30 minutes or more, then slice and serve.
ADVERTISEMENT
