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German Chocolate Cake and Frosting (triple Layer) Recipe

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This recipe for German Chocolate Cake and Frosting (triple Layer), by , is from HARVESTLAND CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherrie Harvey


2 cups all purpose flour
2 cups white granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 baking soda
1 tsp salt
1 cup milk
1/2 cup oil
2 large eggs
2 tsp vanilla extract
1 cup very hot water

1 1/2 cups Evaporated milk (one 12 ounce can)
1 1/2 cups White Sugar
4 Egg Yolks
3/4 cup Butter (1 1/2 sticks)
1 1/2 tsp Vanilla
2 cups Bakers Angel Flake Coconut
1 1/2 cups Pecans (chopped)

Preheat oven to 350

-Mix together all dry ingredients and whisk really well, you can also sift this all together
-Add one cup of milk, 1/2 cup oil, 2 large eggs, 2 tsp of vanilla extract.
-Have one cup of really hot water (almost boiling) ready. Slowly add the really hot water to batter mix.. This will thin out the batter and is going to help make it moist and nice and fluffy. Don't be alarmed if the batter seems too liquidy...it's okay.
- Prep pans with butter all around the inside and then sprinkle about a tablespoon of flour in the pans.
- Place one cup of cake batter in each pan, then one cup in the other pans, until evenly distributed.

Combine: milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat until mixture thickens and is golden brown (about 12 minutes) stirring constantly. Cool and frost/fill cake.
Note: This recipe makes about 4 1/4 cups of frosting, enough to frost the top and for filling. If you want to frost the whole cake, double the recipe. (This recipe will also frost 24 cupcakes.)




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