Name: German Chocolate Wedding Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 cake
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 1/2 cups sugar; 1 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 cup buttermilk; 1 cup hot water; 3/4 cup vegetable oil; 3 large eggs; 2 tsp vanilla extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 cup evaporated milk; 1 cup light brown sugar; 1/2 cup unsalted butter

Instructions

Preheat your oven to 350°F (180°C) and prepare three 9-inch round cake pans by greasing and flouring them.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, mix together the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until smooth.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the coconut-pecan frosting. In a saucepan, combine the evaporated milk, brown sugar, butter, and vanilla extract over medium heat. Cook, stirring frequently, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature before using.
Once the cakes are baked and cooled, assemble the cake by placing one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Repeat with the remaining layers, frosting the tops and sides of the cake.
To add an elegant touch, consider decorating the top of the cake with additional pecans and a sprinkle of coconut. Allow the cake to set for at least an hour before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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