Hough Bakery German Chocolate Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes, until the batter is smooth.

4. Stir in the boiling water. The batter will be thin, but that's normal.

5. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

6. While the cakes are baking, prepare the coconut-pecan filling. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 12-15 minutes.

7. Remove the filling from the heat and stir in the coconut and pecans. Let it cool completely before using.

8. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

9. To make the chocolate frosting, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, alternating with the milk and vanilla extract. Beat until smooth and spreadable.

10. To assemble the cake, place one cake layer on a serving plate. Spread the coconut-pecan filling evenly over the top. Place the second cake layer on top and frost the top and sides with the chocolate frosting.