My friend Sandi has been asking me to make her a German Chocolate Cake since we met. She even gave me a beautiful cake plate for my birthday last year. Well I finally made it for her. I combined several recipes to get it just right. I have to say this will probably go into regular rotation. It is that good!

Thanks Sandi!

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German Chocolate Cake

This my composite of several recipes of German Chocolate Cake. I had to take the best from all of them.

Course: Beginnings, Everything Else

Cuisine: American

Keyword: cake, chocolate, coconut

Servings: 12 slices

Ingredients

Cake

• 2 4-oz, bars Bakers German Chocolate
• 2 Cups All-Purpose Flour
• 1 tsp. Baking Soda
• 1/4 tsp. Kosher Salt
• 1 Cup Butter, at room temperature
• 2 Cups Granualted White Sugar
• 4 Lg. Eggs, separated
• 1 tsp. Vanilla
• 1 Cup Buttermilk, at room temperature

Crunch Filling (inspired by Milk Bar)

• 1-1/2 Cups Chopped pecans, toasted
• 25 Oreo Thins
• 2 Tbs. Avocado Oil
• 1 tsp. Kosher Salt
• 2 Tbs. Brown Sugar

Coconut Pecan Frosting

• 1-1/2 Cups Evaporated Milk
• 1-1/2 Cups White Granulated Sugar
• 4 Lg. Egg Yolks, beaten
• 3/4 Cup Unsalted Butter
• 3 Tbs. Cornstarch
• 1/2 cup Water
• 4 Cups Flaked Coconut
• 2 Cups Chopped Pecans

Instructions

Cake

• Preheat oven to 350°

  Lightly grease 3-9 inch round cake pans and line with parchment paper. Lightly grease paper too.
• In a microwave safe bowl, break up the chocolate bars and melt with butter. Melt with water in microwave, at 30 second increments. Stirring in between 30 seconds.
• In a small bowl, whisk together flour, baking soda and salt.

  In the bowl o a mixer, fitted with paddle attachment, beat together butter and sugar until light in color and texture.

  Add yolks, one at a time until just combined. Add melted, cooled chocolate and vanilla. Beat on low until blended.

  Alternating with buttermilk, add the flour mixture until just moistened. Do not over mix.
• Beat egg whites at high speed until stiff peaks form.

  Stir about 1/3 of the egg whites into chocolate mixture. Then fold the remaining egg whites in gently until combined.
• Measure in to prepared pans so that they are evenly filled.

  Bake for 25-30 minutes until tester comes out with just a few moist crumbs.

  Cool on wire racks, in pans for 15 minutes, then turn out and cool completely on racks.

Crunch Filling

• In a food processor, process together pecans , grapeseed oil, salt and brown sugar to make a butter.

  Add in Oreos and pulse until cookies are crushed but still chunky. Chill until ready to use,

Frosting and Assembly

• In a small bowl whisk together cornstarch with water. Set aside.

  In a medium saucepan, over a medium heat, stir together evaporated milk, sugar, egg yolks and butter. While stirring, add in cornstarch mixture.

  Stir constantly until thickened, about 5 minutes.

  Add in coconut, pecans and vanilla. Stir until well combined. It will be very thick.

  Let Cool.
• Spread generously frosting generously on cake layer then sprinkle crunch filling over. Add layer and repeat.

  Then spread frosting on top layer. I like to leave the sides bare, but you have plenty to frost the whole cake.

  Serve at room temperature. This cake will keep in refrigerator for up to a week. Just be sure to bring back to room temperature before serving again.